Shot this lil guy last month. Ain't much but he'll be tender. Skinned, gutted, removed head and legs.
Planning on spatchcocking him and throwing him on smoker tomorrow.
Anyone have recs as far as cooking temp? Should I brine first? Any idea on time?
Not sure what he weighs but I'd think it's less than 5# of meat
Planning on spatchcocking him and throwing him on smoker tomorrow.
Anyone have recs as far as cooking temp? Should I brine first? Any idea on time?
Not sure what he weighs but I'd think it's less than 5# of meat