dbishop, Internal temp. in the thickest part is what I need the most. Was planing on using plate setter inverted with a drip pan on it 1/4 full of H2O/beer as deer is dry anyway. Then stick my grill rack on setter legs with quarter on it at about 250-275 degrees low and slow. Biggest question was what temp meat done. 135-140 seems low but I have never done one on egg. Are you pretty sure of temp? Don't want it to go to waist.
