I started this topic yesterday, but on paper. By the time I had finished everything including eating, it was just to late to post it.
Feast for the Beast, in Mankind serving meal for 4
Smoker started @ 12:45 pm
Estimated Finish time 4:15 pm
Timer set 3.5 - 4 hrs with the first ½ hr as smoker warm up to reach 225*
I have decided for dinner tonight to do a two option dinner.
The first is a
Pork Loin from Sam’s club, $1.67 lb.
The second is
Venison Backstrap. A nice 132lb., on the hoof, West Virginia White-tailed Doe
on the property.
Both meats weigh in about 2.5 pounds each.
The method being used: Masterbuilt Smoker
2-cups of Mesquite wood chips
Smoker box temperature will be 225* for both being cooked at the same time. Cooking time will vary between the two meats.
2- cups of water in the water pan for extra moisture.
2- smoker racks will be used.
Top rack: Pork Loin
Bottom rack: Venison Backstrap.
Reason behind this: Pork Loins fat dripping drop to the bottom, basting the Venison Backstrap
Final (IT) Internal temperature for the
Pork Loin is
170*Final (IT) Internal temperature for the
Venison BackStrap is
155*Both the pork and venison have been tied, and each were marinated in there own
special seasoning for 4 hrs prior to smoking and being refrigerated.
When they are both ready for the smoker, they will once again be
rolled in their respective special seasoning and then brushed with virgin olive oil, any lightly rolled with bread crumbs.
Cool down period after smoking:It is essential that both meats get a cool down period of 1 hour prior to serving.
Preparations for cool down:Remove both meats from the smoker, and wrap both smoked meats separately with aluminum foil, using two cloth towels, wrap one around each, and let them cool down in the refrigerator. This is also know as the:
FTC method within the smoking public.
FTC stands for: Foil, Towel and Cool.The balance of the meal consists of aluminum foil wrap
Baked Potato's with Papa John’s Garlic sauce and Italian seasoning, which will be cooked in the smoker, and the mixed vegetables done on the stove, and a tossed salad.
Beverage of choice: a nice fine wine… j41
All the prep work started @ 10 am this morning. 11-07-08
Smoker started @ 12:45 pm
Estimated Finish time 4:15 pm
Timer set 4.5 hrs with the first ½ hr. as smoker warm up to reach 225*Pork and Venison placed in smoker @ 1:15 pm
Mesquite wood chips added @ 1:30 pm
Potato’s placed in smoker @ 2:pm
Venison cooking completed @ 2:55 pm (Cook time1.5 hrs) for about 2.5 lb.Pork cooking completed @ 4:30 pm (Cook time 3hrs 15min.)
j44 ………………and now to the awaited pictures! The picture sequence show the prep to the final cooking and the FTC and to the table.
Steve
Pheasant Hollow Farm