I sure appreciate you posting this. I have never heard it being done before and I was gonna try doing myself but didn't want to screw up a nice piece of meat! Is this shoulder or butt and could you do it with both?
@clewi1091 yes just remember to allow it to smoke an hour per pound and 2 hours for pork at 200 to 225 deer meat is not fatty so it will never get as tender as pork or brisket.
Looks pretty good but I was wondering is there any reason you did not rest that meat to let the juices redistribute before cutting? Is this not necessary with venison?
@hartsell61 good ?, It's not like pork or beef, not a lot of fat. We just use the bacon and that seems to work well. I can tell you after it cools down in the fridge,by the next day it is even more tender and tasty.
This is my grill I had my smoker tied up with a pork shoulder. We were having a little get together that night. The smoker does better but the grill is quicker.
Thx 4 for the marinate" mix. We love new ways 2 cook deer. GOD BLESS!
martinavolkman13 1 month ago
I sure appreciate you posting this. I have never heard it being done before and I was gonna try doing myself but didn't want to screw up a nice piece of meat! Is this shoulder or butt and could you do it with both?
jojolovin 2 months ago
This is a butt. remember about an hour per pound don't be afraid to marinate.
tamaman7777 2 months ago
This would probably work for about any kind of meat wouldnt it? Nice video.
clewi1091 4 months ago
@clewi1091 yes just remember to allow it to smoke an hour per pound and 2 hours for pork at 200 to 225 deer meat is not fatty so it will never get as tender as pork or brisket.
tamaman7777 2 months ago
try a spray bottle
96HuntingMan 6 months ago
@96HuntingMan too many herbs for a spray bottle
tamaman7777 2 months ago
This has been flagged as spam show
HAHA ole George playing in the background
joebobspartan 6 months ago
HAHA ole George playing in the background
joebobspartan 6 months ago
Looks pretty good but I was wondering is there any reason you did not rest that meat to let the juices redistribute before cutting? Is this not necessary with venison?
hartsell61 1 year ago
@hartsell61 good ?, It's not like pork or beef, not a lot of fat. We just use the bacon and that seems to work well. I can tell you after it cools down in the fridge,by the next day it is even more tender and tasty.
tamaman7777 2 months ago
BENCHPRESS
lGaming 1 year ago
What do you use for the heat/smoke source? Is that a smoker or a grill?
hogdude1234 2 years ago
This is my grill I had my smoker tied up with a pork shoulder. We were having a little get together that night. The smoker does better but the grill is quicker.
tamaman7777 2 years ago