Well its on, I will be smoking 2 venison and a bear hind quarter this weekend. Thought I would get some ideas from all of the experts here.
The bear I was just going to rub the night before and hang in the smoker. Looking for 160 degrees.
The venison is a different story. Since this has so little fat I am concerned about drying it out. I was thinking of wrapping in bacon and I was wondering do you guys just but the cheapest bacon when doing this? I an figuring 2 LBs a quarter. Any technique for wrapping? I was going to rub the night before and wrap in the AM.
The second I was just going to rub heavy and go for a crust. My rub does pretty good for that and see if that will keep it from drying out.
Pete
The bear I was just going to rub the night before and hang in the smoker. Looking for 160 degrees.
The venison is a different story. Since this has so little fat I am concerned about drying it out. I was thinking of wrapping in bacon and I was wondering do you guys just but the cheapest bacon when doing this? I an figuring 2 LBs a quarter. Any technique for wrapping? I was going to rub the night before and wrap in the AM.
The second I was just going to rub heavy and go for a crust. My rub does pretty good for that and see if that will keep it from drying out.
Pete