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Discussion in 'Wild Game' started by lbc970, Nov 10, 2014.
Starting the night before, with an amazing hunk of meat...
It should be good. What are you going to do with it?
Covered in worcestershire, then SPOG, overnight in the fridge, then on the UDS at 11am today at 220°, smoke for 2 hours, then foil wrap for last hour, rest for 2 hours in cooler wrapped in a towel, then slice'n'eat!
Ill post pics when I wrap it up!
Also going to put a brine free whole chicken in there with it, chicken salad for lunch tomorrow!
Picked up a little filet mignon for 99 cents in the questionable meat section at the store!
Should be tasty!
Four animals at one time!
Turned out dry, flavor was awesome, but I will be ignoring the 160° IT next time. Had almost zero fat content, so I used a T of bacon fat to make an Au Jus. That helped, just it was still nearly jerky.
Better luck next time!
I was wondering about the Elk roast. I usually keep it on the rare side. 130-135 IT.