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White tail Deer Smoking?????
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elkski Offline
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Post: #5
 
Well I messed up.. Usually these back straps make fine butterfly steaks. merinade them 8 hours in some seasoning and italian dressing and a quick med rare cook on the grill.
But I put these fine backstraps on the smoker and ran some errands and in 1 1/2 holur I had them up to 165 about 25 degrees to much and they have dried out.
I put them in foil and will try to juice them up somehow.
I better go check the four hog quarters.
I still have the t-loins. I was going to smoke them for about 30 minutes and then skewer them with some bacon and broil the bacon on them and serve up.
Yes I have been busy. A little house remodel and getting the cellar full.
THings turned out ok.
You have to expect tough for wild game. the t-loins were smoked to 88 degrees for about 20 mins and then chilled to cook on the grill at med/high.
I got distracted in the garden with friends and cooked the first side a little bit much.
I leaned on them hard to please the folks and went past med rare like it should be. we ate the small pig quarters like barbarians.

Team "Smoke-n-mirrors" its all in the beers.
Life is like the smell of smoking pork. stay in the downdraft and follow the sweet smell., enjoy each bite.
KCBS #9231
05-14-2007 09:02 PM
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Messages In This Thread
White tail Deer Smoking????? - elkski - 05-14-2007, 10:06 AM
Re: White tail Deer Smoking????? - elkski - 05-14-2007, 02:27 PM
Re: White tail Deer Smoking????? - Tayster - 05-14-2007, 02:48 PM
Re: White tail Deer Smoking????? - Gene - 05-14-2007, 03:16 PM
[] - elkski - 05-14-2007 09:02 PM

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