#savorymeat

[yummysora]

Enjoy the rich, smoky flavor of this perfectly smoked pin on beef. The spice rub adds a delightful kick, making it a savory and satisfying dish for any occasion.

Ingredients: 1 whole beef pin. 2 tbsp kosher salt. 1 tbsp black pepper. 1 tbsp smoked paprika. 1 tbsp garlic powder. 1 tbsp onion powder. 1 tsp cayenne pepper. Wood chips for smoking.

Instructions: Cut away any extra fat from the beef pin. To make a rub, combine kosher salt, cayenne pepper, black pepper, smoked paprika, onion powder, and garlic powder in a small bowl. Make sure the beef pin has an even coating on all sides by applying a generous amount of rub. For optimal flavor absorption, let the seasoned beef pin rest in the fridge for at least two hours or overnight. Get your smoker ready by adding wood chips and heating it to 225 degrees Fahrenheit 107 degrees Celsius. The seasoned beef pin should be placed on the smoker grates. The beef pin should be smoked for about three to four hours, or until it reaches a medium-done internal temperature of 145F 63C. After cooking, give the smoked pinto beef ten to fifteen minutes to rest before slicing. The smoked pin on beef should be sliced and served with your preferred sides.

Prep Time: 15 minutes

Cook Time: 240 minutes

Angels Time

[aurorange]

Indulge in the rich, smoky flavors of this perfectly smoked venison roast. The marinade infuses the meat with a blend of savory and aromatic spices, creating a mouthwatering dish that will delight any meat lover.

Ingredients: 1 venison roast about 3 lbs. 2 tablespoons olive oil. 2 tablespoons soy sauce. 2 tablespoons Worcestershire sauce. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon black pepper. 1 teaspoon smoked paprika. 1 teaspoon onion powder. 1 teaspoon salt.

Instructions: To make the marinade, combine the olive oil, soy sauce, Worcestershire sauce, minced garlic, thyme, black pepper, smoked paprika, onion powder, and salt in a small bowl. Pour the marinade over the venison roast and place it in a shallow dish or large resealable plastic bag. Make sure the roast has a good coating. Refrigerate for a minimum of four hours or overnight after sealing the bag or covering the dish. Set the temperature of your smoker to 225F 107C. After removing the venison roast from the marinade, give it approximately half an hour to come to room temperature. After the marinated roast is placed on the smoker grates, smoke it for about 2.5 to 3 hours, or until the internal temperature reaches 135F 57C for medium-rare, or to the doneness that you prefer. Before slicing, take the smoked venison roast out of the smoker, cover it with foil, and let it rest for fifteen minutes. Serve the roast deer with your preferred sides after slicing it against the grain.

Prep Time: 15 minutes

Cook Time: 180 minutes

Rictse 2019