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Unread 10-11-2012, 10:54 AM   #4
Panthers65
is one Smokin' Farker
 
Join Date: 07-13-09
Location: Lilburn, GA
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Deer is a very lean meat, it's going to take a lot of work to slow smoke and keep it moist. lard/bacon/stuffing it in something works well, but messes with the flavor. Move your basket up as close to the grate as you can and grill it with some wood chunks for flavor. This is how I do my backstrap and it always turns out great. Don't let it get over 140-145*. I normally pull around 125-135, depending on who I'm cooking for and where I got the meat
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