Dale, this all looks amazing! I've always been hesitant to smoke venison for fear of it drying out. I'll have to give this a go! Great tip as well on the smoker maintenance!
Thank you my friend. Yea sir. Slow and easy and it will be juicy and taste awesome. Thanks for taking the time to watch and comment. It is truly appreciated. Dale.
Thank you so much my friend. I hope to get them posted soon. Ran into another snag of life and have been traveling the past few days hopefully edits come out soon. Hahah. You know me. I am always running behind. I hope y’all are doing well my friend. Dale.
I had to check your channel out. You and I have a lot in common and I see I can learn some things from you. I have s smoker as well but plan on building a smoker 4ftx4ft this summer to get ready for deer season. I've made my own deer sticks that turn out fantastic. Love your content.
Oh thank you for the kind words sir. I also have a large smoker here as well, I have not done a video with it, but have one started, In will show up in future videos as well. Size wise, again we are on the same wave length. Thanks for taking the time to watch and comment and I will keep you posted on what we decide as far as a new kayak as well. Keep up the fun content and I hope yall have a blessed and happy Fourth of July weekend. Dale
I never have done the brine. I know some folks do. This should could easily be pulled like pulled pork as well. Yes sir. Good times. I hope season has been good to you this year. I am still at camp. Been close on a few just not close enough for the old long bow. Thanks for taking the time to watch and comment and I hope you have a blessed week my friend. Dale.
I stayed right around 225. It was actually ready to pull off after the 3-2. I didn’t do the last hour it was ready. Thanks for taking the time to watch and comment. I hope this helps. Dale.
Good tip on the thermometer probe
Thank you so much for taking the time to watch and comment as it helps our little channel out.
Thank you.
Dale
Dale, this all looks amazing! I've always been hesitant to smoke venison for fear of it drying out. I'll have to give this a go! Great tip as well on the smoker maintenance!
Thank you my friend. Yea sir. Slow and easy and it will be juicy and taste awesome. Thanks for taking the time to watch and comment. It is truly appreciated.
Dale.
All the meats looks good Dale, and great tip on keeping your smoker in tip top shape. Take care, looking forward to the hunting videos.
Thank you so much my friend. I hope to get them posted soon. Ran into another snag of life and have been traveling the past few days hopefully edits come out soon. Hahah. You know me. I am always running behind.
I hope y’all are doing well my friend.
Dale.
It all looks great my friend
Thank you so much my friend.
Dale.
I had to check your channel out. You and I have a lot in common and I see I can learn some things from you. I have s smoker as well but plan on building a smoker 4ftx4ft this summer to get ready for deer season. I've made my own deer sticks that turn out fantastic. Love your content.
Oh thank you for the kind words sir. I also have a large smoker here as well, I have not done a video with it, but have one started, In will show up in future videos as well. Size wise, again we are on the same wave length. Thanks for taking the time to watch and comment and I will keep you posted on what we decide as far as a new kayak as well. Keep up the fun content and I hope yall have a blessed and happy Fourth of July weekend.
Dale
@HeartlandOutdoorLiving You have a good 4th as well and look forward to the smoker video
So no need to brine? I like it... I've got back straps down pretty good, but have always made pulled venison with the quarters...
I never have done the brine. I know some folks do. This should could easily be pulled like pulled pork as well. Yes sir. Good times. I hope season has been good to you this year. I am still at camp. Been close on a few just not close enough for the old long bow. Thanks for taking the time to watch and comment and I hope you have a blessed week my friend.
Dale.
Great video, Dale! Will you please specify the temperature you maintained and time it took at that temp. Thanks!!
I stayed right around 225. It was actually ready to pull off after the 3-2. I didn’t do the last hour it was ready.
Thanks for taking the time to watch and comment. I hope this helps.
Dale.
Thats a magical smoker, you put the taters in the upright side but you take them out on the horizontal side?
hahaha, you are the only one that would notice that hahahah.
Dale
👍
Thank you so much.
Dale.