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how do i smoke it? deer meat - hind quarter
edited November -1
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
What kind of weight are we talking about?
Bone in or out?
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).
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