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Small meat help?

1,882 Views | 14 Replies | Last: 19 days ago by maddiedou
tandy miller
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10:26a, 5/26/24
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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

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$240 Worth of Pudding
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10:29a, 5/26/24
AG
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tandy miller
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10:57a, 5/26/24
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5.4# frozen. I don't have a lot of space in the fridge, can I just that him in a cooler w ice?
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southernboy1
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11:42a, 5/26/24
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Yes, just don't keep him packed too long. Why don't you just gut, skin and pit him? Get it over with.
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tandy miller
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In reply to southernboy1 • 12:05p, 5/26/24
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southernboy1 said:
Yes, just don't keep him packed too long. Why don't you just gut, skin and pit him? Get it over with.


He is gutted and skinned in a 2 gal freezer bag thawing right now.
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CS78
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12:17p, 5/26/24
Didn't do yourself any favors with that thread title.

I cooked one like that years ago. Honestly, it was kinda nasty. Meat was mushy and some of the bones weren't even hard yet.
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Jason_InfinityRoofer
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In reply to CS78 • 12:38p, 5/26/24
CS78 said:
Honestly, it was kinda nasty. Meat was mushy and some of the bones weren't even hard yet.
I'm out.
https://linqapp.com/jason_duke --- JasonDuke@InfinityRoofer.com --- https://infinityrooferjason.blogspot.com/
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tandy miller
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In reply to Jason_InfinityRoofer • 12:50p, 5/26/24
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Jason_InfinityRoofer said:
CS78 said:
Honestly, it was kinda nasty. Meat was mushy and some of the bones weren't even hard yet.
I'm out.


This one's bones are hard. At least they were when I broke his legs. I've done one before that was even smaller than this one, but I can't remember how I did it. (I was drinking)
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FamousAgg
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2:11p, 5/26/24
Sorry, I can't help you with your small meat problems.
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Thunderstormr
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4:36p, 5/26/24
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I'd cook him at 225 in an offset smoker or you could even use a green egg for the little guy. There aren't going to be any big desirable cuts so I'd cook it until if falls apart -- pull it. At over 200 degrees internal you've killed all possible pathogens. No need to brine pork..
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mpl35
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6:25p, 5/26/24
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Small meat and soft bones. I'm walking away from this thread.
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tandy miller
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In reply to mpl35 • 6:42p, 5/26/24
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mpl35 said:
Small meat and soft bones. I'm walking away from this thread.


The bones are not hard!
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tandy miller
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In reply to Thunderstormr • 6:43p, 5/26/24
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Thunderstormr said:
I'd cook him at 225 in an offset smoker or you could even use a green egg for the little guy. There aren't going to be any big desirable cuts so I'd cook it until if falls apart -- pull it. At over 200 degrees internal you've killed all possible pathogens. No need to brine pork..


Thank you
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In reply to FamousAgg • 7:41p, 5/26/24
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FamousAgg said:
Sorry, I can't help you with your small meat problems.

I think I can offer some help here.

If the meat is small, put it in a smaller oven. You'll never know the difference.
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maddiedou
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7:42a, 5/28/24
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And then tell her
Honey you aint tight your just full
maddiedou
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