SKEETER McCLUSKEY, do you notice any difference between wrapping a brisket in butcher paper as opposed to aluminum foil?
the butcher paper preserves the bark better....its kinda middle of the road between foiled and naked.....foiled is boiled like i said,i usually dont wrap but sometimes you gotta if your in a hurry or already have enough smoke on it but need to keep smoke on another piece,or cooking on a offset where you gotta add wood all the time and dont want it too smokey.
And the evidence is gone.. This marinade wasn't as good as a pork loin marinade as the other one we tried last week.
More venison from last fall. This time simple steaks with salt, pepper, fresh rosemary and olive oil.
Made ribeye steaks tonight and totally forgot to get a pic. I've been off my game lately. BTW, steaks were great
How's about some stuffed pork loin and sweet potatoes? Stuffed with jimmy dean pork sausage mixed with stove top stuffing. 300 for about 4 hours when it hit 160 internal.
As a child, I used to eat that stuff quite frequently and enjoyed it. Tried it again later in life without the same results.
I'm a big liverwurst fan. I guess most of them are lightly smoked anyway, so it may not be too bad adding some extra smoke. I just couldn't eat it warm.
I mixed some seasoning and stuff into venison burger. Shaped it into meatloaf (sort of) and tossed it on the smoker. It's smoking now at 160 but I'll bring it up to 225 soon.
I put some BBQ sauce on the top for the last 10 minutes. It's wrapped in foil and resting for several minutes, I'm hungry so it won't rest too long. Pics don't do it justice. It is moist and tasty, I like to put some mustard BBQ in it too.