I have been loaned a smoker to see if I want to buy one myself. Been looking at "how-to" stuff and learning by trying small things. When Kroger had pork butt cheap, we got one. I did 1/2 of it at 1 hour per lb. at 225 degrees. I don't recall measured temp when I pulled it out -- but it was technically done. TOUGH. Discovered that I needed another hour per lb to get it pull-able. Put it back in and was much better.
Did some venison -- tough/dry on the outside. 1 hour per pound.
Looking at things, should I have wrapped the venison in aluminum foil after a couple of hours to prevent drying?
Do I need to put water in a pan in the smoker? If I do this, do I need to wrap the meat after a couple of hours?
Got talked into taking venison to work for a pitch-in. And we have a nice brisket that needs to be done. Neither of these I want to screw up.
I need this to be SIMPLE. No complex stuff yet -- just want to put it in the smoker and not worry about it (periodic checking is fine).
Any help is greatly appreciated.
Thank you
Did some venison -- tough/dry on the outside. 1 hour per pound.
Looking at things, should I have wrapped the venison in aluminum foil after a couple of hours to prevent drying?
Do I need to put water in a pan in the smoker? If I do this, do I need to wrap the meat after a couple of hours?
Got talked into taking venison to work for a pitch-in. And we have a nice brisket that needs to be done. Neither of these I want to screw up.
I need this to be SIMPLE. No complex stuff yet -- just want to put it in the smoker and not worry about it (periodic checking is fine).
Any help is greatly appreciated.
Thank you