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Month: October 2021

link to Smoked Bison Brisket (Buffalo In A Smoker or Traeger Pellet Grill)

Smoked Bison Brisket (Buffalo In A Smoker or Traeger Pellet Grill)

If you’ve managed to get your hands on a bison brisket, fire up your smoker or pellet grill because buffalo is a wonderful smoking meat when cooked right. Bison is very similar to beef, although...

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link to Smoked Bison: How To Smoke Buffalo In A Smoker

Smoked Bison: How To Smoke Buffalo In A Smoker

Bison is making a huge comeback in America. Once this great bovine was on the verge of extinction, but now the numbers have risen and it’s back on the menu. Similar to beef, bison, also known as...

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link to Deer On A Traeger: The 4 Best Ways To Cook Deer Meat on a Pellet Grill

Deer On A Traeger: The 4 Best Ways To Cook Deer Meat on a Pellet Grill

If you’ve got some deer meat, don’t be afraid to fire up your Traeger because there are so many great venison recipes you can try on your pellet grill. I wanted to find out how all there is to...

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link to How To Smoke Deer In A Smoker

How To Smoke Deer In A Smoker

You can’t get any more organic or Non-GMO than wild game meat. Deer meat has a unique, rich flavor on its own, but a dose of smoke can take it to another level. So if you have some deer meat in...

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link to What Temp To Smoke Pork Butt? (The 4 Different Temperatures)

What Temp To Smoke Pork Butt? (The 4 Different Temperatures)

As with all low and slow cooking, temperature will make or break your pork butt. I wanted to know how some of the world’s best pitmasters smoke pork butt, so I did some research to find the ideal...

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link to Inject Pork Butt – The Complete Guide To Pork Injection

Inject Pork Butt – The Complete Guide To Pork Injection

Injecting pork butt is a great way to add some extra flavor and moisture into the meat. Pumping meat is normally reserved for competitions where pitmasters need to wow the judges with one bite....

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About Us

I’m Damien Bernard, the guy behind Meat Smoking HQ. Meat has always been a huge part of my life. As far back as I can remember, I was hanging meat in the smokehouse. I grew up in the back of my father’s butcher shop and spent many years working in the meat industry. Nowadays, I’ve rediscovered meat smoking, and every weekend you’ll find me in the backyard smoking something low-and-slow. When I’m not smoking meat, I’m here writing about my passion on Meat Smoking HQ.

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