- 38 Posts. Joined 4/2013
- Location: Utica MN
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Back leg deer
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I really like it bone-in. But it does make for a stronger flavored meat.
I second the bacon idea. I also smoke for a while then wrap it in foil with some liquid of some kind. I use apple juice just like with the 3-2-1 method on ribs. I tried it and it seemed to work well. You do have to watch the temps though. Worst thing you can do to deer is over-cook it. I pull mine at 140-145 internal temp or so and some folks think that's too hot...