So my office-mate has something he is calling a deer roast in his freezer that his father gave him and for lack of any better ideas of what to do with it he wants me to smoke it for him.
I'll be running the GOSM this weekend with hickory chips anyway for a couple pork butts so I might as well fill it up - but I don't really know what to do with it.
I have no idea what part of the deer it is from. I think the hunk of meat is maybe coffee-can sized based on his description.
I figured I could just coat it with mustard and rub and smoke it to 170 or so... is that a good plan?
Should I cook it to a higher temp? Should I take it all the way up to 205 and pull it? Should I brine it, inject it, marinate it, or do some kind of voodoo dance around it? Should I post qview?
How long can I expect it to take to cook compared to the pork?
Thanks everyone!
Glen
I'll be running the GOSM this weekend with hickory chips anyway for a couple pork butts so I might as well fill it up - but I don't really know what to do with it.
I have no idea what part of the deer it is from. I think the hunk of meat is maybe coffee-can sized based on his description.
I figured I could just coat it with mustard and rub and smoke it to 170 or so... is that a good plan?
Should I cook it to a higher temp? Should I take it all the way up to 205 and pull it? Should I brine it, inject it, marinate it, or do some kind of voodoo dance around it? Should I post qview?
How long can I expect it to take to cook compared to the pork?
Thanks everyone!
Glen