Bear here.... Last weekend I had a good idea, and bad timing. I am a grill guy, I usually don't have the time or patience for BBQ. I have done some briskets and I was in the mood to try barbecuing venison. I thawed a venison shoulder for smoking/ BBQ. The shoulder was about 10 lbs. so would take around 8 to 10 hours, and I started around noon. (First mistake.) I decided to use bonfire wood to cook in my grill for better smoke and heat control. Did you know it takes around 1 1/2 hrs. to get coals? I relearned that fact. I also started with lump charcoal so I wouldn't be cooking in the dark.
The forecast on Thursday was for warm, muggy weather on Saturday, no problem. (Second mistake, I should have looked Saturday morning and realized STORMS were coming to an area near me!) Everything was set up and rolling, I put the venison on the grill and before I could close the lid I heard thunder.
... I can do this. Here are some pictures and commentary for that day.
The forecast on Thursday was for warm, muggy weather on Saturday, no problem. (Second mistake, I should have looked Saturday morning and realized STORMS were coming to an area near me!) Everything was set up and rolling, I put the venison on the grill and before I could close the lid I heard thunder.
... I can do this. Here are some pictures and commentary for that day.
 Remember when I said I was a grill guy? This is my old grill rigged to smoke. |  Here is our fire pit. I carried the coals I needed with a shovel to the grill. |
 Wasn't sure what I needed so I soaked most of my wood chunks and left them in the water until needed. |  This is Ivy sayen "Dude, Get the meat on the fire already, I'm hungry." |
 This is when I heard the thunder. |  We be smoken'. Light rain isn't going to stop me! (I think I hear laughter from the catio.) |
 This is when the tornado warning siren went off for our town. Only severe thunder storms, I'll be fine! |  No problem. no heavy rain yet. |
 Oh crap, heavy rain. Time to cover the pit and hope it doesn't last long. |  Can you tell which side is 350 degrees and which is at 225? |
 Back at it. Smoked for 3 hours. |  Time to add some liquids, wrap the meat and cook it low and slow until done. (Good thing I checked three hours later, the temp was 185.) |
 Hoping it is done right. Always best to have a pan to catch liquids, the foil almost always leaks. |  Since some of the meat seemed dry I kept the braising liquids and put the meat in them after chopping it. |
Overall... it was an interesting day and the meat turned out OK. It made great sandwiches. Soon I will be doing this again.
Type at ya later..
Type at ya later..
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