WebIncrease to 160 ° F and smoke until the internal temperature of the sausage reaches 150 degrees. Remove that sausage from the smokehouse and irrigate because cool water. Rest with room temperature for one hour front placing in the refrigerator overnight.

Slow Cooker Venison Roast - The Magical Slow Cooker

WebMix dry rub ingredients and apply to meat. Wrap in saran wrap and refrigerate overnight. Set-up smoker for indirect smoking. Smoke for 1 to 1 1/2 hrs per pound @ 220 - 250 dome temp till internal temp reaches 160 degrees. Use a drip pan with water and beer to … WebDec 4, 2012 · I sprinkled salt, pepper, onion powder, and garlic powder, some chilli powder and a little thyme the day before it went on. I smoked it the whole time at 225 degrees. After the first hour the meat looked like the outer layer was drying out and having dry venison before, I laid a few pieces of bacon on top. fnf indie cross 2.0 online

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WebFeb 3, 2024 · Remove Boston Butt from Packaging and pat dry with paper towel to remove moisture. Apply mustard to the outside of Boston Butt and coat all sides with Hot BBQ Rub. Prepare Drum smoker or other bbq grill for indirect smoking at 275⁰. Place 1 chunk of Hickory wood, 1 chunk of Cherry wood, and 2 Sweet Onion quarters directly on coals. WebA basic mopping sauce of brown sugar dissolved into cider vinegar will add sweetness to the smoke, while the cider vinegar tenderizes the meat and keeps it moist. Baste the venison once an hour, using the time to turn the meat over. Step 8 Check the temperature of the venison each hour while basting. WebTo smoke deer neck or shoulder, set your smoker to 225°F and cook the meat for 4-5 hours uncovered. Then wrap it in foil and continue cooking for 2-3 hours. For lean cuts like the backstrap, cook at 275°F for around 2 hours and serve medium to rare with an internal temperature of 130°F. fnf indie cross android download