Hey thanks everyone! I thought I posted an update already but mustve misclicked haha. I ended up doing them for about 2 hours on the kettle, but I found it tough to get them over 150° without getting too hot. So it was a decent amount of smoke around 150° then switched to the oven as Jonathon mentioned! They came out having a really good flavor and colour, but soooo dry!! I think I messed up with my mix (80/20 Venison/pork belly), and shouldve had alot more fat in there I guess. I tried to keep it lighter on the pork because I always rather the wild meat stand out in sausages etc…but it probably wouldve helped a lot. Oh well, a solid learning attempt! Now I have 60 dry hotdogs to eat for a few months hahaha

Everyone saying to soak it in fresh water after, nailed it! I did a bunch of deer ribs yesterday and did a brine for 8 hours, fried a piece up and it was super salty. So I soaked it in fresh water for an hour (changed the water at half-hour mark and fried another piece, still salty, so let it go the last half hour). It worked great! Ribs came off the grill delicious and smokey!

This is my first time using cellulose (made 10lbs of hotdogs), I’m just wondering if they’re safe to smoke on my weber kettle? Has anyone here done this before? Ive seen people say they smoke hotdogs anywhere from 170ish-225ish, but Im not even sure I could hold lower than 200 degrees on the kettle and the I’m worried the casings would fail at the higher end of that range?

Tex_77 I Decided to not put any salt in my rub this time, and the wet brining was plenty! Im gonna have to look into dry brining!

Everyone saying to soak it in fresh water after, nailed it! I did a bunch of deer ribs yesterday and did a brine for 8 hours, fried a piece up and it was super salty. So I soaked it in fresh water for an hour (changed the water at half-hour mark and fried another piece, still salty, so let it go the last half hour). It worked great! Ribs came off the grill delicious and smokey!

gus4416 like after the brining, you put it in fresh water right away and let it sit for 30 mins then change the water for another 30? Interesting!

I’m fairly new to smoking and did my first attempt at brining/dry rubs on a deer roast last weekend. It ended up being about 5 hours with maple and apple wood. The problem was I did about a 10 hour brine, and put a rub on it that I got online, and the end result was WAY too salty. The flavour was amazing (the homemade sauce/rub/smoke combo), but it was nearly burning my tongue off from salt. The rub recipe was essentially equal parts salt/B.sugar (0.5 cup each), and then about 12 tblsp total of other spices. I rinsed my roast after the brine (I know theres differing opinions on that haha), so I can only imagine the rub was what made it way too salted. Do people omit salt from rubs completely and allow the brine to do the salting? or sprinkle some salt on the meat first before putting the saltless rub on? Is it even necessary to salt after brines? I’m gonna try another 10-12hr brine for some deer ribs to smoke this weekend and Im nervous about salt for the first time ever hahaha

Hey thanks everyone! I thought I posted an update already but mustve misclicked haha. I ended up doing them for about 2 hours on the kettle, but I found it tough to get them over 150° without getting too hot. So it was a decent amount of smoke around 150° then switched to the oven as Jonathon mentioned! They came out having a really good flavor and colour, but soooo dry!! I think I messed up with my mix (80/20 Venison/pork belly), and shouldve had alot more fat in there I guess. I tried to keep it lighter on the pork because I always rather the wild meat stand out in sausages etc…but it probably wouldve helped a lot. Oh well, a solid learning attempt! Now I have 60 dry hotdogs to eat for a few months hahaha

This is my first time using cellulose (made 10lbs of hotdogs), I’m just wondering if they’re safe to smoke on my weber kettle? Has anyone here done this before? Ive seen people say they smoke hotdogs anywhere from 170ish-225ish, but Im not even sure I could hold lower than 200 degrees on the kettle and the I’m worried the casings would fail at the higher end of that range?