I will be a busy man on Thanksgiving! (Pics added)

[PapaC]

On my way home now from a successful deer hunt in Montana. Of course I was already planning on smoking the turkey, but I think I'll get up early and smoke a venison roast to go along side. Ill post pics.  Haven't done one yet so any advise is welcome. Happy Thanksgiving everyone!

Carl

[Caribou]

Happy Thanksgiving Carl and congrats on a successful hunt, too.
We'll be watching for the pics :)
Carolyn

[ExpatCanadian]

On my way home now from a successful deer hunt in Montana. Of course I was already planning on smoking the turkey, but I think I'll get up early and smoke a venison roast to go along side. Ill post pics.  Haven't done one yet so any advise is welcome. Happy Thanksgiving everyone!
Carl

Back in my university days I used to smoke beef roasts on my grill fairly often.  Only thing I might advise is that with the lean qualities of Venison, a low and slow cook may result in a dry result.  Keep us posted of your results! Sounds great!

[PapaC]

Update; I put the turkey (13 lbs), in "Smokehouse Robs" apple cider brine this morning at 2:00 AM. I'll pull it out after work, then drip dry in fridge till tomorrow morn. I bought a comercial ginger flavor marinade that I'm going to try on the deer. I think I'll cut it in strips and slow smoke it almost like jerky strips for appetizors! The turkey will get a poultry rub mixed with olive oil and go in about 9:00 AM using apple pucks. Dinners at 4:00. I hope the timing works out. Stay tuned.

[PapaC]

Yes, it was quite a holiday wasn't it? Got up at 4:00 AM, cut the deer roast into strips and poured on the marinade (Fred Meyer brand 30 Minute Marinade), Sesame Ginger flavor. Here it is.....


Let it set in the fridge for two hours and then into the OBS for 2 1/2 hours of Hickory at about 180. came out very tasty! Some of it didn't last till the guests arrived!  ;D



OK, Next is the gobbler! Soaked in apple juice brine for 12 hours, then drip dried for 8 hours. Next I carefully pried the skin up and applied a comercial poultry rub mixed wiyh olive oil under, and over the skin. Use toothpicks to hold skin back in place. Quatered up onion and dried Sage, and Tyme in the cavities and we're ready to go!



Put in smoker at 9 and gave it 4 hours of apple smoke, then heat for another 2 hours or so till it hit 160 on the inside. Here it is just prior to "tenting" for 1/2 an hour  ;D ......



By far the best turkey I've had and most of my guests agreed. Very moist and tasty!! Here's one last shot. Top left is smoked goose that I did last month, and froze some to save for the occasion. Bottom left are the venison strips, and on the right of course is the turkey.

[Keymaster]

Looks great! !

[Quarlow]

Looks awesome. Just wondering how the smokeyness was? I smoked one for 2 hrs once then finished in the Big Easy and it was very good. I thought I could have added one more hour to it for my taste but others disagreed. How was yours with 4 hrs of smoke?

[PapaC]

Looks awesome. Just wondering how the smokeyness was? I smoked one for 2 hrs once then finished in the Big Easy and it was very good. I thought I could have added one more hour to it for my taste but others disagreed. How was yours with 4 hrs of smoke?

It was perfect. No one, myself included thought it was over smoked at all. Very juicy inside too.

I thought maybe it might come out over apple flavored too, what with using apple juice brine, AND apple pucks but not at all. Very good flavor!

[muebe]

Turkey looks great Papa!

I like the onion and sage in the cavity ;)

[PapaC]

I like the onion and sage in the cavity ;)

Ya.....let's see, I think I learned that from someone around here  :D

[mikecorn.1]

Looks great!


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