Low and Slow with Reload

Joel Lickliter

“HomeCookinHunter”

Owner of Reload Rub and Seasoning

https://www.reloadrub.com/

Portioning your deer for the freezer:

https://www.youtube.com/watch?v=NxjTVKZa0lE

Meat Smoking 101:

Pro-Tip:  Baby-sitting the meat is a must.

               You are gunna screw stuff up. and its okay.

Basic Setup:

simple box electric smoker (100 different versions)

Pellet Smoker (Hopper holds the pellets, great temp control)

Charcoal Smoker (Barrel style)

Cut of Meats for Smoking

Domestic Meat: cuts from the front shoulder, heavy working.  Fatty pieces add flavor.

Brine:

Salted water at its most basic.  Brown Sugar, Pepper corns are good adds

Woods

Fish,Wild Game, Poultry: Fruit Wood, Hickory, Pecan

Beef: can handle deeper flavor, mesquite, oak

Smoke

domestic meats (3-4 hours)

wild game (30-45 minutes)

Apple Cider vinegar spritzed on the meat during smoke pulls the smoke in deeper making a wider ring

Temperature

external 250F ish

Internal temp maybe more important (130F)

After cook, REST the meat.  Bigger, the longer time

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