Dry or wet rub?

[tonymoe]

My plan is to smoke front shoulders of antelope would you guys use a dry or wet rub I will also be using a propane smoker.
Thanks

[Blacklab]

It's all about preference. Never tried speed goat. You could dry rub then mop.   

[tonymoe]

Good idea. I think I will dry and then make a dipping sauce. does anybody have a dry rub I could try out?
FYI, lopes is good eating! I've never had antelope I didn't like.

[LndShrk]

This is a good place for info on Dry rubs and styles.

http://bbq.about.com/od/rubrecipes/tp/aatp042607a.htm


On the Antelope and the propane smoker try and keep that temp right around 200 deg.

Hotter on wild game really drys out fast.

[mossy8352]

If you have a water tray for your smoker you might want to use it to help keep the meat from drying out too much. Dry or wet would be your choice on the rubs!

[tonymoe]

Great! Thanks for the help guys. You think I should soak it in a brine over night to keep it more moist?

[MacAttack]

I would think a simple brine would work, but then let sit in the fridge overnight to dry out. Then dry rub...

I used this for my ribs. http://www.ribrubb.com/

[LndShrk]

Great! Thanks for the help guys. You think I should soak it in a brine over night to keep it more moist?

Wet Brine vs Dry rub does not equal a more moist meat..  in fact sometimes wet brine can work against you depending on the salt content.  Salt / Sugar is a drying agent good for curing meat. i.e. long slow low temp smoking. A good dry rub will dry the outside a bit allowing the smoke to penetrate and build a good smoke ring.

You are trying to cook and hold moisture not cure this roast (I assume)

Temp and humidity is what is going to hold your moisture.  Getting a good solid smoke ring on the outside of the meat will help hold moisture in.
200 deg is a safe temp for wild game with no curing agents (nitrates). You can go lower but there are risks.  A pan of water will help you in holding moisture.
Typically in WA (wet side) we have a relatively good humidity level already that combined with the fact that you stated you are using a propane smoker also adds to the humidity factor.

When Smoking as the temp rises humidity will go down. Hence the earlier comment about holding as close to 200 as possible.  My guess (Without knowing the weight of the roast etc) would be 6 to 8 hours at that temp will get you to your internal temp of 160 deg.

Personally for me I would stick to a dry rub for this type of game and do a wet mop at the end. Mop it a couple of hours prior to being done.




This is a really great article that describes the "Stall"

http://www.amazingribs.com/tips_and_technique/the_stall.html

[tonymoe]

Thanks for all the info fellas I'm new at the whole smoking thing but I'm gonna give a go. My partner and I were just coming back from Wyoming and I thought I should keep a couple of these front shoulders to smoke.
I'll Let you guys know how it goes I'm going to try one in a couple weeks and then hopefully do one for Christmas if it turns out

[Blacklab]

Couple weeks oh you tease 

[tonymoe]

Well I jumped the gun!
Sorry, I guess I should of started my thread with "gas or electric"
I was going to run out and by a propane smoker, but am torn now?
Sure is a lot to choose from

[DOUBLELUNG]

FYI, boneless antelope hams cure like a dream and are more tender and tasty than a domestic hog ham. 

[mossy8352]

Try a Traeger you might like it I hardly use my gas smoker anymore. You can control the smoke and heat better and clean up is with a vacuum cleaner!

[tonymoe]

Try a Traeger you might like it I hardly use my gas smoker anymore. You can control the smoke and heat better and clean up is with a vacuum cleaner!

I'm an electrician......not a fireman, I can't afford that!
 

[LndShrk]

Well I jumped the gun!
Sorry, I guess I should of started my thread with "gas or electric"
I was going to run out and by a propane smoker, but am torn now?
Sure is a lot to choose from

What do you want to do with it?

Electrics advantage is doing cold smoking (Temps at 180 & Below) for sausage / fish etc.
Gas is good for hot smoking (200 and Higher) Pulled pork, ribs etc..

With that said. I run Bradley smokers which I have added a second element to and can do ribs / pork etc in at 250 no problem. As well as do low temps for sausage and fish etc.

Before the second element addition whenever I ran hot smoking the elements would not last they would burn up.


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