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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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Unread 08-22-2008, 11:24 AM   #1
tbrack
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Default 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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Unread 08-22-2008, 12:13 PM   #2
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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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Unread 08-22-2008, 03:47 PM   #3
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Quote:
Originally Posted by WineMaster View Post
Too lean for me,

Hold on, Throw a Fawn into the cavity of a huge hog. that would have to be good.
Just like a Turducken except its a FOG or worse, a DOG.

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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Unread 08-22-2008, 04:01 PM   #4
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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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Unread 08-22-2008, 04:12 PM   #5
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I have done deer ham , always lard them
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Unread 08-22-2008, 04:44 PM   #6
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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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Unread 08-22-2008, 09:41 PM   #7
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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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Unread 08-23-2008, 07:46 AM   #8
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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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Unread 08-25-2008, 02:19 PM   #9
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deer quarters done cabrito style:
http://www.bbq-brethren.com/forum/sh...ad.php?t=48026
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