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I wouldn't go more that 4 hours with smoke at 200°. If the meat hasn't reached 165° at that point, you can always put it in the oven for a half hour or so.

 

I will try that out, see what happens. If anything I can get a couple hours of smoke on it and then throw it in the oven like you said. My wife was talking about it today but it was too late to do a smoked turkey for thanksgiving...

 

I have eaten turkey that was cooked till done in the smoker and it just had too much smoke.

 

Can't beat a deep fried turkey. Unfortunately because of work I wasn't able to fry one this year.

 

Nothing like waking up and stoking up a fire when it's chilly out

 

That's the king of the houses throne. My toes can stay cold haha.

 

Cool

 

Try again

 

one down how many to go?

 

At least 1 more hopefully 2

 

So lots of If it Fits, it Bakes videos featuring venison?

 

I think ur gonna have to catch the video... Its all quartered and on ice now

 

U know it

 

mmmm venison

 

Just a tip
I have had good luck layering meat in ice chest with ice and sprinkle salt. Salt helps bleed the meat. I usually take longer on a buck. Don’t really like eating meat that tastes like buck. It’s warm down here and I usually keep adding ice up to a week letting ice chest drain everyday

 

That's exactly what I do. Plug is out and I keep it in the bed of my truck so it sloshes around 5-7 days before doing anything but adding ice as needed

 

I screen shot my video for a hang pic