smoking is a lot harder than a crockpot but tastes better if done right. crockpot is really hard to screw up. maybe the meat was just too fresh and didn't have time for the muscle tissue to breakdown. we would let deer hang in fridge for a week to 10 days,or in garage if cold enough. nothing wrong with hickory. possibly overcooked and no water for moisture. when I smoked there was a pan for water and a tray for wood chips soaked in water to keep things smokey and moist. better luck next time. you could always use it for soup or stew.
You can still cut up the meat and put in a crockpot with some bbq sauce. Or cut up some carrots, onions, and potatoes and put them in the crockpot with a package of Lipton Onion Soup and a cup of water or two.
You can still cut up the meat and put in a crockpot with some bbq sauce. Or cut up some carrots, onions, and potatoes and put them in the crockpot with a package of Lipton Onion Soup and a cup of water or two.
I agree, tough meat is never a "fail" if you cut it up, and cover it with some type of liquid and stick it in the crock pot or in an oven with it covered. You can do all sorts of things with this. The Lipton soup idea sounds awesome. Make a good gravy with some sauteed onions and bacon grease and cover it with that in a crock pot for a couple of hours. Should tenderize it right up and be awesome with some wild rice and field peas and a big ol' wedge of cornbread! Man, my mouth is watering first thing this morning :>P
