01/13/10, 08:29 PM
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Join Date: Apr 2009
Location: Hondo, TX
Posts: 1,458
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Quote:
Originally Posted by Feral Nature
I yall!
I do age any meat I butcher but sometimes it goes straight on to the pit. I keep the carcass whole.
We like our meat done on a smoker pit, Texas style, fire box to the side. The meat is never directly over the fire. I keep the temp about 250F. I season the meat like a brisket, with some sort of rub, and put it in a foil roast pan. That keeps it from losing it's juices. I will smoke it for hours. if it looks to be drying to much, I will cover it with foil. You just have to kinda watch it and your fire and smoke. I like it very very well done.
When done, you eat it outside with potato salad and beans and onions and pickles and cold beer and throw the bones over your shoulder like a barbarian.
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I cooked one about that size several years ago. Popped him with a .22, skinned him and run him thu my bandsaw and halved him like a chicken. I put him on ice in a cooler over night
Slow cooked him over pecan smoke in a pit with a fire box all day long and it was out of this world!!!!!!!!!!!
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It was great to read!
