Broke the rules: brined and smoked a backstrap

[TX300mag]

Mixed up a simple brine I use regularly for chicken breast, put 13 breasts in overnight. Threw in a whole backstrap just to see for myself.

Smoked with chicken breasts using mesquite for 1.5 hours. It's cooked a little more thoroughly than I'd like (it's an experiment, remember), but it worked WELL!!!

 

[iowavf]

I smoke just about all my deer meat anymore. I'll throw it on with a pork loin but the deer cooks faster and after about an hour, I'll wrap in foil with some apple juice and leave it on for about another hour or so depending how big the piece of deer is.

 

[TX300mag]

I smoked 3 shoulders last weekend with 7 rabbits. I pulled the meat of and chopped it by hand and mixed it with a homemade sauce. It was great.