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This little buck was chasing ass less than 32 hours ago….
[Linked Image from i.postimg.cc]

Last edited by jackmountain; 11/25/23.


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Looks good - I just did similar with a tenderloin from the smallest buck I ever shot. I did a light smoke for flavor and finished in a cast iron pan with butter. Cooked mine a little too long - yours looks better grin

[Linked Image from i.imgur.com]

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Details???

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Originally Posted by kenacp
Details???

x 2


The deer hunter does not notice the mountains

"I fear all we have done is to awaken a sleeping giant and fill him with a terrible resolve" - Isoroku Yamamoto

There sure are a lot of America haters that want to live here...



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Mine was a mix of garlic and onion salt, salt and pepper and a little paprika for a seasoning, seared it in a pan then smoked over hickory til it hit an internal temp of 132deg which took 2 hours @ 180deg

Tasted phenomenal

Last edited by jackmountain; 11/26/23.


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Originally Posted by jackmountain
This little buck was chasing ass less than 32 hours ago….
[Linked Image from i.postimg.cc]

Outstanding jackmountain, I'll bet it tastes even better than it looks!

Great Job cool

Last edited by KillerBee; 11/26/23.

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Originally Posted by JGray
Looks good - I just did similar with a tenderloin from the smallest buck I ever shot. I did a light smoke for flavor and finished in a cast iron pan with butter. Cooked mine a little too long - yours looks better grin

[Linked Image from i.imgur.com]

Like the smoke ring on that one.


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Thanks Jim. I smoke at 225 to about 105 internal, then sear in the pan to 115-120 internal.

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Looks perfect!


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That's a great way to enjoy it. We've also done it up that way and really like it.

Nice work!

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Excellent work, gentlemen !


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Did my first this year. Turned out great!! Only thing I'd do different is to put the temp probe in a smaller portion. The thin section was a bit overdone.

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those look very tasty !


LIFE NRA , we vote Red up here, Norseman

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