Day two of the Christmas Smoke out

[picksbigwagon]

Brined some venison loins and a ball tip roast and a 2 pound pork loin for 5 days. Following Bman's directions, they hit the oven for 45 minutes at 170*, on the smoker now at 180 for 3 hours, then bump it up until they hit 160.

For the glaze, i am going to take some Deschutes Black. Butte Porter and mix it with brown sugar to coat the meat once I bump the temp.

Later tonight the butt hits the smoker for a smokey winters nap

[B-man715]

Looking good

I myself have a lonesome whitefish I caught on Red a couple weeks ago in the smoker right now. Can't wait until she's done

[eyeguy 54]

3 trips up there this year and no tulibees. bummer! love them smoked. lookin good picks!!

[picksbigwagon]

I can't get them above 125*. Right now, bumped the heat up, debating how long the pork but will take tomorrow.

[picksbigwagon]

They are now in the oven, wrapped in foil, waiting for 157........

[picksbigwagon]

Welp, that sucked.........dried out beyond belief, never got above 150 degree's.......the pork loin is dried out too, but not as bad as the venison loin. Pretty disappointed......I will be pulling the pork butt in the morning and putting it in thenoven in foil to finish off.

[PurpleFloyd]

Have you ever tried injecting?

I have been trying to do more smoking lately and I find injecting a marinade into the pork makes it juicy and really enhances the flavor.

A Butt I did on Sunday

[picksbigwagon]

They brined for 5 days and I injected the tar out of them. I am pretty sure the ambiant temperature today killed me.....or killed the venison and pork