Buck Hollow Sporting Goods - click or touch to visit their website Midwest Habitat Company

Smoking vension

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?
 
I have done just the opposite of that several times.

Cook it on real low heat (250) for several hours in the oven and then just finish it off in the smoker for the smoked flavor.

I did one of Silvertip's Texas hog's this way.
 
We smoke hog butts all the time at our cabin. We don't soak them in anythng, cover them heavy with Lemon pepper and Lawerys. We do soak "Apple" wood 24 hrs before to put in the pan. About half way trough drink half a Dr. Pepper and fill it back up with honey, warm it up and eject it into the hams. After about six hours it just falls apart.
beerchug.gif
 
[ QUOTE ]

I did one of Silvertip's Texas hog's this way.

[/ QUOTE ]

Either your Brinkman is bigger than mine or them hogs is small
grin.gif


Seriously though, thanks for the input. I got stuck on my idea and think your approach has merit.
 
I always soak turkey or pheasants in a brine solution, but not deer or beef. How I like to do it is to wrap a whole loin in bacon and put it in the Brinkman for 1-3 hours. The wide range in time is because I have trouble regulating the temp in my smoker and I often smoke lots of stuff when I get it going. The real end point is 130 internal temperature (it will warm about 10 degrees more). Let it stand for 15 minutes, slice it about 1 1/2 inches thick and serve. I do beef prime rib the same way only I leave out the bacon and rub it with lots of salt and pepper.
 
High Moutain makes a very easy cure to use and is available in many different flavors.Use can cook in the oven if you do not have a smoker.The best results I had was using there cajun flavor with pecan wood in a smoker...VERY TASTY !!!
Webiste Link Below

web page http://www.himtnjerky.com/
 
I'm actually going to try smoking some roasts this weekend with a charcoal Weber. (impulse bought some wood chips for smoking at Gander Mountain last weekend.)
 
If you are going to try it on a regular Weber grill be sure and use indirect heat. That is put the roast in an area not directly above the coals and put a pan of water inside (you will probably have to keep adding to the level).
 
I put High Mountain jerky cure on some strips Wednesday night. I'll dry them in the oven tomorrow while I'm smoking some cuts on the Brinkman. I'm going to try a couple of suggestions from here on different cuts, just to experiment a little. Tough job, but somebodys got to do it
grin.gif
 
Top Bottom