Some Easter eats early, HELP please ***UPDATES***

Consooger · March 21, 2013, 02:23:20 PM

Well I'm back again, sorta....been a crazy past few months. A broken smoker, frigid weather not allowing me to smoke, rescued a new puppy, the list is endless but I'm healthy and have more to not complain about that I do so I'm just going to consider myself lucky. ANYWAYS....

I've been tasked on doing food for the family again for the holidays (SURPRISE). The plan is since I have to work Easter weekend (and no I cannot go out for trout opening day >:( ) is that they wanted 2 turkey breasts and a deer hind quarter (bone in). My plan was to brine the turkey breasts on Sunday and let them rest Monday, smoke and complete them on Tuesday or even Wednesday and then put them in the fridge and re-heat on Sunday morning. That is safe correct????

More importantly is the deer that I have. Its about 8-10 lbs right now but it's frozen. I was thinking of using the WSM for this one since it is still colder out and I have an easier way of regulating the heat increase or decrease. Plus I want the charcoal taste of this as well. My questions are how can I cook/smoke this. DO I basically do this like a brisket. WHat should I rub this down with? SHould I use a traditional pork shoulder or brisket rub or should I try something different that is less overpowering since it is a cut of deer? What IT should I cook this to? Since it is lean there won't be much fat on this so it will cook different. WHen finished I will probably slice or pull depending on how it turns out and re-heat in a crock for Sunday. ANy help with this since I have never did a large piece of deer would be much appreciated.

Other than that I hope everyone is well and it's good to be back.

ALSO....still waiting for someone to tell me how to get those "BLACK SMOKEY STICKS" with that rich dark black color!!!!!!!!

John

Tenpoint5 · March 21, 2013, 03:02:47 PM

Black abgus meat I think was mentioned

Consooger · March 21, 2013, 03:13:18 PM

that's got to be the reason, thanks for the clarification :o :o :o :o

Tenpoint5 · March 21, 2013, 03:37:33 PM

I been working on that one from nepas for awhile

Consooger · March 21, 2013, 03:55:27 PM

let me know when you get it.

HAH

Habanero Smoker · March 22, 2013, 02:00:26 AM

Are the turkey breast still frozen? If so, and if you can, you should push the dates back a couple of days. Such as brine them on Tuesday, and smoke/cook on Thursday or Friday?

Although what you have planned should be alright, it does border on how long to keep cooked poultry in the refrigerator. Changing your timeline would be a little safer?

Consooger · March 22, 2013, 04:25:14 AM

the turkey breasts are still frozen the only problem I was having was that I am only off on Tuesday into Wednesday and I work Wednesday all the way until Sunday morning (I work 3rd shift) I guess I can always wake up earlier on Thursday or Friday and smoke and then SRG them. If I remember when I did them last time for Thanksgiving it only took a total of 4 hours each to smoke and SRG the breasts.

As for the deer I have no idea what I am going to do with that. I'm still leaning towards smoking and cooking it, slicing and perhaps freezing and then crock potting it on Sunday to keep it safe. Other than that I am stumped. I hate doing these smokes in bits and pieces.

Any help or insight (esp with the deer roast would be appreciated) I have searched and basically its a smoke and slow cook at 200 degrees til it gets to an IT of 140-145. Also from what I am reading that doesnt take long either.

John

Tenpoint5 · March 22, 2013, 08:26:24 AM

John if you had more time I would say to brine and cure the venison like a ham. Thinking you dont have a spare 36 hours to smoke the ham though

Habanero Smoker · March 22, 2013, 12:56:51 PM

With your work schedule, you should stick with your original plan. I can't make any suggestions on the deer, since I rarely cook venison.

I throw a couple of BBQ's a year, and the only way I can do it is in bits and pieces. In the end it all comes together, and their is less pressure on the day of the event. If something goes wrong while you are preparing something a day or two ahead, you have time to repair things. :) Be sure to make a list and timeline of everything that needs to be done, so you can check off what is done, and what still needs to be completed.

viper125 · March 22, 2013, 07:56:49 PM

Use deer in any thing you would use beef in. Only differance figure it at 0% fat and we add 10%-20% pork fat too it. Its a milder fat and better then beef in my opionon. Makes great sausage, ham or bacon. I frees in different amounts that i need for things. Just made a great italian fresh sausage and a spicy breakfast one too.

Sent from my DROIDX using Tapatalk 2

STLstyle · March 22, 2013, 08:23:57 PM

Consooger, I'm highly interested on how you work the deer leg and results. That thing is lean and I've never attempted o cook whole. Take pics and I hope you have a great meal!

Consooger · March 25, 2013, 03:15:04 AM

As of now I have it marinading in a nice mixture that I made and will have t set overnight. I'm going to cut some holes in it and pus a few garlic cloves in it. Pull it and sprinkle it with some salt and pepper and throw some bacon on it and let her ride.

I will post pictures tomorrow/Wednesday when I have time.

ragweed · March 25, 2013, 05:36:43 AM

Quote from: Consooger on March 25, 2013, 03:15:04 AM
As of now I have it marinading in a nice mixture that I made and will have t set overnight. I'm going to cut some holes in it and pus a few garlic cloves in it. Pull it and sprinkle it with some salt and pepper and throw some bacon on it and let her ride.

I think you'll be fine. Never done a bone-in, but I marinade over night, then smoke/cook @230 'til an IT of 145 - 150. A 3 lb roast takes about 3 hrs. After FTC, I chill it usually over night, then slice it thin and warm it in a little beef broth in a crock pot.

Consooger · March 27, 2013, 10:29:27 PM

And here we are. Did a lot of smoking and all turned out awesome.

2 deer hind quarters sitting in the magical juice

Rollin with some hickory

Threw 3 Sam Adams Boston Lager in the water pan for moisture

Can I get any more gadgets that tell me my temps? This iGrill thing rocks by the way!

temps set where I need them to be, now time to add the treats

Also had some ribs thrown on for dinner. Rubber down with John Henry's pecan and mustard

Also got some teriyaki jerky going for trout camp as well.

Glazed them a lil with some BBQ sauce

Honey/Butter/brown sugar combo

Ribs out of the foil and 30 mins to get a lil crispy

Gave some to the MIL/FIL and they loved them

Now I was going to wrap the hinds with bacon to keep them moist but with the beer in the pan and the ribs dripping on the hinds I fiigured I would be ok. I kept the ribs on the top rack and the hinds on the bottom rack. Was shooting for an IT of 145-150.

AND HERE WE ARE!!!!!!!!
first quarter

second quarter

Gonna foil both and then throw in the fridge overnight. I will slice the next day.

The next day, unwrapped and out of the fridge.

First quarter all aliced up

Second quarter

And with that they are all sliced up and sitting in their own juices. I will make a thin au jus/broth to put this in on Easter Sunday. I am going to place all the meat in a crock pot and keep on low heat. I do not want to dry the meat out.

And with that being said, the combination of the meat, the marinade I made, the hickory and charcoal this is BY FAR the best piece of meat I have ever tasted in my life, HANDS DOWN. Just turned out absolutely delicious. I do not want to see what happens to this come Sunday. It will not last long.

As for the turkey's got one breast brining and will brine the other one tomorrow.

More to come on that later this week/weekend.

CHEERS!!!!!

John

STLstyle · March 28, 2013, 04:54:34 AM

Everything looks great! That deer looks amazing! What IT did you pull it?