How Long Will It Normanaly Take To Cook A Hind Quarter Of Deer On An Electric Smoker?it Weighs About 20lbs..?
I’m sooking this on one of those slow smoker cookers. I covered it with my on barbeque sauce that i made from several sauces mix together & i added some woschrire,some lousianna hot sauce,black pepper,cyanne Excuse my spelling.I have been basting it abt every 30 min–then i cover it with pork fat trimmings i got from the butcher(not O J Simpson) but a real butcher.i have place hickory & mesquitee chips that have soaked overnite around the elements & its smoking like crazy.Smells great i see the neighbors lined up with plates & waiting for the final moment.But i dont know how long this will take ..
Canon Digital Camera Powershot
It will take a long time,I’ve never smoked anything that large,but the safe way to test any kind of roasted meat is with a meat thermometer. The temperature in a smoker varies too much to guess at the time. My smokers all call for adding 10% of the stated time for every 10 degrees the ambient temperature goes below 70 degrees. (e.g.) 10 hours @ 70= 11 hours @ 60 degrees ambient temp. Find out what the internal temperature should be for the desired state of doneness and invest in an inexpensive meat thermometer, it’s a cheap price for peace of mind.
Also don’t try to rush the cooking, going slowly will keep the meat tender. Good luck and enjoy devouring Bambi.
A 20 pound turkey takes abiout 3 1/2 – 4 hours, but the meat of a deer is somewhat more dense. So, at least 4 hours, You should invest in a good thermometer. Make sure to put it in the thickest part of the leg.
Slow smoking, most likely 5 to 6 hours. for 20 lbs.
2 days,
shes not cooking it, shes slow smoking it (read “curing”), so it is more a chemical process than a time thing. you could safely eat the meat after 5 or 6 hours, but it would not be cured properly at that point. If your temp is in the 200+ range it is being cooked with smoke flavor added.
it would take like 3 hours maybe. but i dont want to kill a poor harmless deer
It should be smoked about 20 mintutes a pound. The temperature of your smoker should be between 225 and 250 degrees. If it’s higher than that it won’t take as long. Make sure you check with a meat thermometer to make sure it is done. The internal temperature should be about 145 degrees when done. Be careful using mesquite. If you use too much it will give the meat a bitter taste. You can load up on the hickory though. Since it has already been smoking, I wouldn’t use anymore mesquite. Best of luck and let me know what time supper is!!!!!