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What’s for Thanksgiving dinner biatches

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Smoked Cornish hens
 
Grilled chicken breasts
Mashed potatoes
Stuffing
Yams
Veggies
Bread
Pumpkin pie
Cheesecake flown in from New York
Ice cream
Champagne
 
That looks amazing. How long did it take to cook that and at what temp? See you have the horseradish to go along with 👌
 
@Rusty, smoked at 300 with oak, hickory and cherry for just shy of 3 hours to get to 127 degrees. I had to make sure the ends could be a little more done for my mother… yes, creamy horseradish, then I mixed with sour cream, Worcestershire and a little franks!
 
Am gonna have to try that. How do you think venison being a dry meat would do in a smoker. For example I like to take the back strap and butterfly it multiple times into a sheet of meat. Then I take roasted asparagus and cream cheese and roll it up in the back strap meat and grill it. But smoking would have a better flavor. I think. @JB_rD81
 
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As long as you have a water pan in there I think you would be fine, you can even try injecting the meat before hand or even spritzing with water. Usually on anything big (brisket, pork butt/shoulder, loin, beef ribs, etc) I spray with plain water every 30-45 min once the bark is starting to set, that helps keep moisture in the meat as well. I’ve thought about smoking venison, just never got around to trying it, usually if I keep the back straps I just slice them, butterfly them and sauté them in butter and white wine
 
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