12-21-09, 03:40 PM
|
#1 |
|
BassFishin.Com Premier Elite
Join Date: Jan 2004
Location: denton nc
Posts: 13,441
|
smokin!!!
oh yeah the new smoker is on fire....
 of course i just had do a whole hind quarter.. i am doing it nice and slow.. 275 degrees this pic was taken 30 mintues after the foil and 2 hours into the cooking...  ok so i left ya hanging sue me it was still cooking.. the quater was bone-in of "fresh" deer. "fresh" as in i started the charcoal while they were skinning it out.. i started with a full chimmy of royal oak charcoal. at the 90 mintue mark we wrapped it in foil added 1/2 a chimmy more of charcoal and a chunk of well soaked apple wood. i use the in direct method of cooking also known as smoking..  after 4 hours the tin foil takes on a golden well done appearance..  after 4 hours on the grill i used "the fork" temp gauge.. deer is like cooking beef temp wise at 170 ya reach "done" 180 is "well done"...  this shoulder was fallin off the bone..  mmmm this is one of those ya need to be here moments.. zooker
__________________
the godfather.. aml in remission since 7-20-09 Last edited by zooker; 12-21-09 at 05:40 PM. |
|
|
|
Disclosure / Disclaimer
Before acting on the content posted, you should know that BassFishin.Com may benefit financially and otherwise from content, advertising, links or otherwise from anything you click on, read, or look at on our website. Click here to read our Disclosure Policy and Disclaimer. |
| Currently Active Users Viewing This Thread: 1 (0 members and 1 guests) | |
|
|
Threaded Mode