Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

how do i smoke it? deer meat - hind quarter

pipedreampipedream Posts: 58
edited 11:13PM in EggHead Forum
i am thinking i should treat it like a butt or brisket. rub it, then smoke it indirect. but i do no want to dry it out. should it be marinated? lay bacon across it? any advice on how to smoke it will be appreciated - thanks


  • Big'unBig'un Posts: 5,909
    What kind of weight are we talking about?

  • ArtieQArtieQ Posts: 65
    Bone in or out?

  • Wise OneWise One Posts: 2,645
    pipedream, take the bone out. Splay it out and make it as flat as possible. Cover it with some good Greek seasoning, feta cheese and spinach. Roll it back up and tie with butcher twine. Cook it direct at 325 turning a 1/4 turn every 15 minutes until you get to 135-140. Let it rest for 5-10 minutes and slice.

  • pipedream,[p]I do mine indirect @ 300 over a drip pan filled with red wine. Cook till internal temp of 160 and I have a buddy that does wrap in bacon (I haven't done the bacon yet).
Sign In or Register to comment.
Click here for Forum Use Guidelines.