Hoosierbuck Posted August 22, 2008 Report Share Posted August 22, 2008 for smoking vension, I am afraid to dry the meat out. Say I am smoking a whole back ham, versus a backstrap (loin), what am I talking about time wise on these two pieces of meat, and temp. wise, too? Will it dry it out? I will still have to cook it in the oven, correct? I have had a smoker for years that just sits in the corner of the garage, and I would like to do it if it yields good results, but I am afraid of wasting meat. Thanks, HB Quote Link to comment Share on other sites More sharing options...
Snipe Posted August 22, 2008 Report Share Posted August 22, 2008 HB no need to fear the smoker with a leg quarter... You can brine or inject the meat before putting it on or follow this recipe... The last one I did, I did a injection and marinaded it over night in Mojo Chipotle.. Place in the smoker, run your smoker around 220-225*.. Spritz every 30 min. till internal temp hits 110*...Drape with bacon at this time... Smoke to 125* internal temp.. Pull meat and wrap in foil with bacon still on and add some of the Mojo, place back in smoker.. Once it hits 145* internal temp pull and let rest in foil for 30 more min with some of the Mojo...This will allow the juices to redistribute through out the meat.. Mine was around 150* with I was ready to slice... Enjoy... . Quote Link to comment Share on other sites More sharing options...
Hoosierbuck Posted August 22, 2008 Author Report Share Posted August 22, 2008 Thanks, bud. HB Quote Link to comment Share on other sites More sharing options...
ajsdad Posted August 24, 2008 Report Share Posted August 24, 2008 Hoosierbuck, Do you have a water pan? Most smokers have one and to tell you, the truth I would'nt go without it!! Quote Link to comment Share on other sites More sharing options...
Leo Posted August 24, 2008 Report Share Posted August 24, 2008 Hoosierbuck, Do you have a water pan? Most smokers have one and to tell you, the truth I would'nt go without it!! Good point about the water pan. You can also put things in the water like Teriyaki sauce, Worshestershire, beer or even cola. The added steam really helps keep the meat from drying out. Quote Link to comment Share on other sites More sharing options...
Hoosierbuck Posted August 25, 2008 Author Report Share Posted August 25, 2008 Yes sir, there is indeed a water pan. My folks used to smoke meat in one like this all the time, but it was beef brisket or pork ribs, etc. The venison I would use it on is, as you know, so much more lean I have not been bold enough. Thanks for the tips, and keep them coming! HB Quote Link to comment Share on other sites More sharing options...
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