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Posted by: JLOCKHART29 on 2007/11/14 13:07:15
In Reply to: Re: Deer hind quarter posted by dbishop on 2007/11/14 03:41:32
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.
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