JNRBRONC
Well-Known Member
I plan on making some venison jerky out of my early mz deer and would also like to try smoking a venison roast. I have a Brinkman smoker with an electric element (I have the charcoal pan as well) and was thinking about trying to smoke half a ham. Most of the recipes in the Brinkman book call for soaking the meat in salt brine or sugar solutions. I thought about rolling the meat in spices and smoking for a few hours with hickory and finishing it in the oven. Anybody have some suggestions?