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Message
deer hind quarter on smoker
Posted on 4/19/14 at 12:50 pm
Posted on 4/19/14 at 12:50 pm
How do you smoke a 10lb dhq on masterbuilt and What internal temp do I need to achieve... TIA
2
Posted on 4/19/14 at 12:55 pm to nevilletiger79
that's probably my least favorite thing to smoke. not nearly enough good fat.
anyway.....375 for temp.
anyway.....375 for temp.
Posted on 4/19/14 at 1:02 pm to oldcharlie8
Yeah that dried out really quickly. Stuff some bacon in the middle and maybe even wrap it with some. Will be extremely dry if not and will be a waste.
Posted on 4/19/14 at 1:04 pm to nevilletiger79
you better off litting the pit and cutting some thin strips of meat off of that ham and make deer wraps.
deer
jalapeno
cream cheese
bacon
deer
jalapeno
cream cheese
bacon
Posted on 4/19/14 at 1:08 pm to oldcharlie8
I've got 2 ....I'm gonna slice one up and probably inject, season and wrap with bacon the one on smoker...What would be an internal temp for that
Posted on 4/19/14 at 1:09 pm to nevilletiger79
quote:
What would be an internal temp for that
don't know. I never worry about the internal temp with beef/deer.
Posted on 4/19/14 at 1:11 pm to oldcharlie8
OK thanks I'm gonna aim for 145-150 wrap in foil and take off
Posted on 4/19/14 at 1:14 pm to nevilletiger79
Smoked deer ham is fantastic. I usually just go one feel but I think 140ish sounds about right.
Posted on 4/19/14 at 2:27 pm to LSUballs
Agreed. I wouldn't go past 140. You'll have medium on the outside and more rare to the bone. You hit 150 on the inside, and you'll have some med well on the outside.
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