arturo7
Well-Known Member
Just laid the briskets side-by-side. Cuisin' at 230.
Doin a turkey on sunday. Got some Apple and Pear wood from a buddy, should be awesome.
Always wanted to put a turket on the UDS. Maybe one day... Did you brine?
Pork butt and venison neck roast today. I am wrapping the venison with bacon. Any advice on final internal temps with the venison? I have read a few conflicting reports that both seem a bit low. 1/2 hour per pound at 250 until 140* seems to be the consensus. I just want to make sure that is safe being game meat. Thanks for any advice.
This is yooper and bob's roast btw. I'm sure nobody wants me to kill HER
Pork butt and venison neck roast today. I am wrapping the venison with bacon. Any advice on final internal temps with the venison? I have read a few conflicting reports that both seem a bit low. 1/2 hour per pound at 250 until 140* seems to be the consensus. I just want to make sure that is safe being game meat. Thanks for any advice.
This is yooper and bob's roast btw. I'm sure nobody wants me to kill HER
Yooper said:I was just checking to make sure you're up, and working on my dinner!!!!
And not killing me works for me.
We don't have a designated driver tonight, so Bob's goal is to keep us both sober. I guess I'd be sober for moral support.
Pork has been on for an hour and a half already. I've been tweaking the smoker ever since. It was running a little hot. Finally fixed it with a little duct tape.
Too bad...no DD. I guess you guys are still pretty cool sober.
Yooper said:Bob just came in from his walk (we're out at the lake) and reminded me of his goals for today:
1. Stay sober
2. Stuff himself silly with meat
3. Sample everything else
Leave it to Bob to have a goal for attending a party.
As an engineer, you know how critical it is to have the correct tools at your disposal. Hopefully, you have enough duct tape.
I agree with 66% of that plan.
I just got a new case of duct tape. Should be good for a while
Yooper said:I'm bringing my camera! Apparently, we're supposed to post meat pictures in this thread and just not talk about it.
I've never had venison on a smoker before, so I'm eager to try it.
Here's a teaser. Its hard to get a good shot. It's kinda smoky in there.
I actually preferred the venison. Thanks Bob and Yooper for killing it. Food was good, beer was good, company was great. We'll do it again soon.
4 chickens are going on the WSM Saturday in preparation for the Hokies dominating Clemson.
4 chickens are going on the WSM Saturday in preparation for the Hokies dominating Clemson.
Enter your email address to join: