Deer on an open pit

[tercel89]

I have a bbq pit . It is the old school type made from concrete block where I burn wood (Oak wood and Hickory and other harwoods) in an old barrel and then scoop up the wood coals and shovel them inside my pit every hour or so .

 With that being said , I deer hunt and I process my own deer . But this year I want to do something different. I want to put a deer hind leg onthe pit . I know it's really lean and may cook way more faster than pork or others but I am thinking it may cook like a goat or lamb. I undertsand deer is lean but it should be around the same as a goat or lamb. What do you guys think ? Here's my leg . I processed the other meat and it's in the freezer. I'm freezing this leg to be able to cook it in spring when the temp is around 65 or higher to cook on the pit . If I cook it do you guys think I should do it along the lines of cooking a goat or lamb or what ? Any information is appreciated . Plus I'll have pictures in a fw months ! HA HA

[url=http://s768.photobucket.com/user/tercel89/media/Mobile%20Uploads/20151125_100057_zpsbhm404kg.jpg.html][/URL]

Edited November 26, 2015 by tercel89

[bigtruuck]

I smoked a rear leg last year for thanksgiving. It smoked really fast around 4 hrs or so. But it was really good.

it's tapatalks fault

[tercel89]

I smoked a rear leg last year for thanksgiving. It smoked really fast around 4 hrs or so. But it was really good.

it's tapatalks fault

 

 Awesome ! What temperature did you do it at and what cooking thing did you use ?

[gregintenn]

Is this an invitation? :D

[bigtruuck]

I'm not sure what the temp was I nerver got around to replaceing the thermometer on my smoker. The wood was a mix of oak and hickory.

[tercel89]

Ok great . Hey was your pit like mine or a smoker of some sort ?

 At least I have somewhere to start . I figured it would be like a goat or sheep.

[bigtruuck]

smoker with a firebox on the side like you see at the big box stores

[tercel89]

smoker with a firebox on the side like you see at the big box stores

 

How did you cut it up ? Did you pull it , chop it or what ?

[whiskey]

I suggest cooking it at around 225-250 if you can run your pit that low. Also, don't try to cook it till it's fall of the bone tender like pork, it will be very dry. We cook to 150 internal, then pull it to rest and let the temp rise to 160 or so. You have to slice it, but it's way tastier in my opinion. I haven't cooked much lamb, but I imagine that is very similar.


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[bigtruuck]

i sliced it. and the leftover mad great sandwichs fro the day after.

[tercel89]

Awesome ! Thanks for that awesome picture too. I usually run my pit around 200-220. So running it any lower would be simple plus it would  save me some wood too.

[tercel89]

Did the tendons and similiar connective tissues disolve or become softer and more edible like they do on pork ?  

[bigtruuck]

they were alot softer but you could still tell what you were chewing on.

[peejman]

I'd cook it low at 250 or less until the internal temp is 150--ish. Then I'd wrap it in foil and a couple old blankets or towels and put it in a cooler for several hours so it cools very slowly.

Be sure to let the leg thaw all the way up to room temp, all the way to the bone, before you start cooking.

[tercel89]

I'd cook it low at 250 or less until the internal temp is 150--ish. Then I'd wrap it in foil and a couple old blankets or towels and put it in a cooler for several hours so it cools very slowly.

Be sure to let the leg thaw all the way up to room temp, all the way to the bone, before you start cooking.

 

 Yeah  , When I do my hog shoulders , i thaw them in the refridgerator for a few days. Then I set them out to get up to room temperature for a few hours while i am starting my fire.