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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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08-22-2008, 11:24 AM
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#1 |
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Is lookin for wood to cook with.
Join Date: 05-19-08
Location: chickamauga, georgia
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smokin a whole deer ??
has anyone smoked a whole deer? I have grilled and smoked different cuts but have never a whole one ( like a pig). any tips would be great!
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08-22-2008, 12:13 PM
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#2 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Too lean for me,
Hold on, Throw a Fawn into the cavity of a huge hog. that would have to be good.
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Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty) |
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08-22-2008, 03:47 PM
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#3 | |
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Take a breath!
Join Date: 04-28-08
Location: Carvel, AB Canada
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Quote:
 If I was going to do one it would need something over top to baste it like a few butts or wrap it in bacon. Mmmmmm, bacon. |
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08-22-2008, 04:01 PM
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#4 |
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Moderator
 
Join Date: 02-06-05
Location: Southern Minnesota
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I agree, too lean for slow smoking. I've always wanted to spin one on a spit over direct heat.
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Kevin |
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08-22-2008, 04:12 PM
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#5 |
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somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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I have done deer ham , always lard them
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08-22-2008, 04:44 PM
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#6 |
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is one Smokin' Farker
Join Date: 05-16-08
Location: Geneva, IL
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Like they said, way too lean.
I have taken the ham (small doe), split it and taken the bone out, seasoned well replace bone with italian sausage, and tied back closed and slow smoked with good results. Lard needle helps a lot also. Make sure you post pics.
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Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR] |
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08-22-2008, 09:41 PM
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#7 |
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Got Wood.
Join Date: 08-09-08
Location: Bradenton, Fl
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I got a small doe last winter. I quartered it and smoked for a get together. Came out pretty good, used plenty of mop. Didn't have any complaints.
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08-23-2008, 07:46 AM
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#8 |
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is One Chatty Farker
  
Join Date: 02-07-07
Location: Midland, NC
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Syrian hit on the head, quartered is about best way to cook, I usually cook them just like a whole hog. A Vinegar base mop is the best and plenty of it. Go for it, you will like it.
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CTO SS-2 WSM 22.5" OTG / Cajun Bandit |
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08-25-2008, 02:19 PM
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#9 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO
Downloads: 0
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deer quarters done cabrito style:
http://www.bbq-brethren.com/forum/sh...ad.php?t=48026
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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