92xj Posted September 6, 2010 Report Share Posted September 6, 2010 Goose Jerky in a bag, more pics tomorrow night when I hang them in the oven or throw them on the smoker for the drying period. And tonights supper, goose stew stuff maybe not sure what to call it.... Quote Link to comment Share on other sites More sharing options...
redkneck Posted September 7, 2010 Report Share Posted September 7, 2010 Looks good. My hog I smoked turned out dry today. Hard to beat a mess of jerky. Quote Link to comment Share on other sites More sharing options...
92xj Posted September 7, 2010 Author Report Share Posted September 7, 2010 Looks good. My hog I smoked turned out dry today. Hard to beat a mess of jerky. My very first hog turned out dry. What I learned from the experience is to always smoke with a liquid bowl. When I am doing butts I will have a bowl with one gallon of apple juice above the fire. When we do whole hogs we will place two or three bowls of apple and pineapple juice in there. Is makes it stupid moist. Also, doing this, I never wrap anything in foil on the smoker like most do for the last hour or two to keep moisture in. Try it next time... Quote Link to comment Share on other sites More sharing options...
redkneck Posted September 7, 2010 Report Share Posted September 7, 2010 My very first hog turned out dry. What I learned from the experience is to always smoke with a liquid bowl. When I am doing butts I will have a bowl with one gallon of apple juice above the fire. When we do whole hogs we will place two or three bowls of apple and pineapple juice in there. Is makes it stupid moist. Also, doing this, I never wrap anything in foil on the smoker like most do for the last hour or two to keep moisture in. Try it next time... Well basically I smoked the hind quarters and shoulders with an elec brinkman (water pan below and hickory burning over the element). Still a bit dry. I've never been a big fan of injecting (didn't like the juice pockets) but it may have worked better in this case. It was good, just wasn't REAL good, lol. Quote Link to comment Share on other sites More sharing options...
92xj Posted September 7, 2010 Author Report Share Posted September 7, 2010 Well basically I smoked the hind quarters and shoulders with an elec brinkman (water pan below and hickory burning over the element). Still a bit dry. I've never been a big fan of injecting (didn't like the juice pockets) but it may have worked better in this case. It was good, just wasn't REAL good, lol. Yeah, I never inject either. My smoker is set up like so... Round electric element that holds the bowl that holds the chips. I put 4 pieces of charcoal in the middle and light them as well. Right above that bowl is a grate that holds the liquid bowl, thats where I put the gallon of apple juice. it sits about an inch above the "fire" Then place my shoudlers on the top rack, a good 18inchs above that. Keep the smoker at 220-235. and do not open for 11 hours. I have never had a moisture problem with this one. Also, you should get some of this rub.... http://www.texasbbqrub.com/ It is a guy that is on one of my fourhwheelin forums and its great! I rub on top of a layer of worcheshire(sp) and yellow mustard. Mix those two in a bowl and spread on meat by hand then rub in dry rub on top of that. Quote Link to comment Share on other sites More sharing options...
redkneck Posted September 7, 2010 Report Share Posted September 7, 2010 Yeah, I never inject either. My smoker is set up like so... Round electric element that holds the bowl that holds the chips. I put 4 pieces of charcoal in the middle and light them as well. Right above that bowl is a grate that holds the liquid bowl, thats where I put the gallon of apple juice. it sits about an inch above the "fire" Then place my shoudlers on the top rack, a good 18inchs above that. Keep the smoker at 220-235. and do not open for 11 hours. I have never had a moisture problem with this one. Also, you should get some of this rub.... http://www.texasbbqrub.com/ It is a guy that is on one of my fourhwheelin forums and its great! I rub on top of a layer of worcheshire(sp) and yellow mustard. Mix those two in a bowl and spread on meat by hand then rub in dry rub on top of that. I've heard good things on the mustard. Will have to give it a shot. Quote Link to comment Share on other sites More sharing options...
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