It's a game changer. Just make sure to let it cool for a few minutes before you wrap (or vent for a few minutes if already wrapped) and hold, if you seal it up fresh off the pit it will continue cooking and turn into mush by morning.

Yesterday was a good day. Since it's getting cold and I also get very busy with work over the winter I decided to smoke a pork loin for lunch and a deer hind quarter for supper. Have another warm up meal of each this week and freeze the left to get out over the winter when I don't have as much time to smoke. Both turned out really well. The pork was not dry and was very tender but I might inject next time since I've never done that before. Pork loins are so quick and easy. The deer hind quarter was a first for me. Had no idea how it would turn out but one of the best things I've ever smoked. My wife thought I was blowing my load at the kitchen table.

Pork loin. Butt Rub seasoning overnight left uncovered. Smoked at 225 for 3 hours to 150 and let rest under foil tent for 45 minutes. Lighting isn't the best in my kitchen but there is a good smoke ring on the non-fat side. I didn't want it to dry out so I left the fat on but next time I think I will trim it off.





Deer hind quarter. Trimmed entire outside. Brine was 1 gallon water, 1 cup kosher salt, 1 cup brown sugar, 1/4 cup apple cider vinegar, 1 tbsp red pepper flakes. Injected a lot and left in brine for 24 hours. I ran out of salt and brown sugar so I couldn't quite cover it but should have. Remove from brine and pat dry. Rest for an hour. Put a layer of lard on (this might be the key with it being lean deer meat) and heavily coat with Kansas City BBQ seasoning. Put in smoker at 225. This was only a 5 1/2 lb hind quarter with the bone in. I figured 8 hours at 225 to get to 150 but after 2 hours I was already at 140 and was not near ready to eat yet so I turned it back to 180 and let it ride out another 2 hours to 150. Put under foil tent for another hour. This thing turned out ridiculous. I was worried about it turning out dry and/or tough but it melts in your mouth.

^^^^

Nice mix with the deer meat. I don't think anyone has posted that type of smoke up yet.

Do you ever make deer jerky in your smoker?

I have not. Definitely something to try though. I'd have to get a friend with a good slicer to let me borrow.

you can slice venison (or any meat) with knife, just freeze your meat slightly.

Actually, off topic, venison makes awesome yukhoe, Korean style tartare. First time I tried, I kept on making it every dinner until I run out of suitable venison cuts. Same thing, pull from freezer, and slice into match sticks when still solid.

Bump because it's smoker season here in the north!

Jerky time:

Looks solid! Black pepper makes jerky pop!

Thanks man. This was easy to make too. I just sliced up some bottom round roast, seasoned, and smoked between 150 and 175 degrees for about 4 hours.