Eggin' today! Deer hind quarter - Pensacola Fishing Forum

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Old 01-03-2016, 04:34 PM   #1
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Default Eggin' today! Deer hind quarter

after seeing all the BGE posts recently, I decided I needed to get into the action. Today's experiment is a hind quarter from a young doe killed 2 weeks ago. I brined it for 2 days in a salt, sugar water solution. Then made slits in the ham and inserted slices of bacon. Next I covered it is a butt rub and put it in the smoker at 220*-230*. Been on for about an hour so far. Gonna go get a pic and check it out. Stand by.
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Old 01-03-2016, 04:44 PM   #2
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Looking good.
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Old 01-03-2016, 04:48 PM   #3
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Remember, it ain't pork so I wouldn't cook it to 200 internal....
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Old 01-03-2016, 05:20 PM   #4
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That looks amazing!!
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Old 01-03-2016, 05:25 PM   #5
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Remember, it ain't pork so I wouldn't cook it to 200 internal....
I'm thinking to wrap it in foil at about 2 hours and cook till the internal temp is 160. Right?
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Old 01-03-2016, 05:26 PM   #6
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I think the brine and the bacon is going to be the key to being moist and juicy.
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Old 01-03-2016, 05:37 PM   #7
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I think 160 will be too high....I checked the egg forum and most say 160 is well done and will be dried out....I'd probably pull it at 130, wrap, then cook till internal is 140, then pull and let rest fer about 10-20 minutes....it'll probably spike another 8 degree's.
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Old 01-03-2016, 05:52 PM   #8
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The problem with pulling it at low temps is he put bacon in it.
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Old 01-03-2016, 07:30 PM   #9
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looks good, sounds good, you'd think it would be good...... but... its deer dude,
its gonna taste good but your jaw muscles will be sore tomorrow
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Old 01-03-2016, 07:47 PM   #10
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looks good, sounds good, you'd think it would be good...... but... its deer dude, its gonna taste good but your jaw muscles will be sore tomorrow
Me thinks you are mistaken! Me hopes you are mistaken.
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