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Off Topic TN Forums
Cooking Forum
Smoking Venison
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<blockquote data-quote="medwc" data-source="post: 2160387" data-attributes="member: 6366"><p>I'm finishing a small doe hindquarter right now. It has been in for 6 1/2 hours at 225 degrees. The meat probe is at 160 right now and it is stuck in the backside of the HQ at the thickest part. I am taking it out at 165. I am new at cooking with a smoker but am loving it so far. About 30 minutes ago I cut some meat off the side and it was AWSOME!!! The picky ol'wife even said that and she is picky about deer meat being to dry. It was/is really moist. I used a mixed recipe of injector in it till it was running out.</p></blockquote><p></p>
[QUOTE="medwc, post: 2160387, member: 6366"] I'm finishing a small doe hindquarter right now. It has been in for 6 1/2 hours at 225 degrees. The meat probe is at 160 right now and it is stuck in the backside of the HQ at the thickest part. I am taking it out at 165. I am new at cooking with a smoker but am loving it so far. About 30 minutes ago I cut some meat off the side and it was AWSOME!!! The picky ol'wife even said that and she is picky about deer meat being to dry. It was/is really moist. I used a mixed recipe of injector in it till it was running out. [/QUOTE]
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Smoking Venison
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