[CH] smoking for the holiday
Gary Smith (gars@thelovelyjanet.com)
Mon, 22 Nov 2010 08:31:13 -0800 (PST)
Yesterday I thoroughly cleaned a 14 pound bird and
injected it with a Cajun butter mix which included
some chile, poultry seasoning and worcestershire sauce,
I also injected a venison backstrap with a slightly
different butter mix - no poultry seasoning, more garlic
juice, a bit more fat.
I wrapped both in plastic a refrigerated overnite, turning
once midway through the settling.
I built the fire in the smoker early and let the first layer
of charcoal burn to white. I then added Kingsford Hickory
Chip Charcoal and Pecan Nuts. This is a simple water smoker,
but I've had great success using it. I add apples, crab boil,
onions and a can of beer to the water.
Once the smoke diminshes I'll stab between the leg and breast.
If it runes clear the bird will be falling off the bone tender
and ready to let set for about an hour before I hand pull the
meat.
The backstrap was set on the lower shelf and covered with bacon.
It will also be ready to rest, then wrap to maintain moisture
until serving time when it will be sliced in medallions.
Happy holidays.
Gary
I will be posting my list of seeds I have available for trade, soon.