Venison is very lean and can be difficult to BBQ Smoke without it drying out, but we have the answer! Inject, or brine/submerge it in our MOIST MEAT BOMB Hydration Brine to a ratio of 1/3 cup to 2 cups water.
Smoked a Brisket overnight in Pellet Smoker at 107C, next morning at 7:30 it was 74C internal temp, then wrapped it single ply in Genuine Oren Pink Butcher Paper and increased BBQ Temp to 120C to finish Brisket in 4hrs ...
It only takes 3hrs to smoke thin standard lean cut Australian style Pork Ribs. Brine/submerge them in MOIST MEAT BOMB and water for 24hrs will make them plump, Moist, and juicy,they nearly double in thickness!
