On a serious note, because I think you are serious about doing this....Brine it overnight and smoke till the IT is 150 or so, then place in a tightly covered pan with a little liquid until IT is 200-205, rest in a cooler for an hour,and treat it the same as pulled pork. Let us know how it turns out.
Barry.
Definitely trying it I think if anything it's fun as hell to talk about and who nows maybe it won't be half bad, and I think I will try what u said and treat like I'm pulling it and I'll surely let u know if it's edible!
Definitely trying it I think if anything it's fun as hell to talk about and who nows maybe it won't be half bad, and I think I will try what u said and treat like I'm pulling it and I'll surely let u know if it's edible!
That's the way I do both wild and domestic rabbits. It will fall off the bone. Forgot to add that I put a little butt rub on them after they come out of the brine.
Oh lord! Eating beaver and now the addition of butt rub...did I just fuel the flames??????
Welll heres the results for the beaver, did one in the dutch oven after brining for about 10 hrs the front legs are what i did then into oven for about 2 and 1/2 hrs they were awesome . I didcthe loins or backstrap brined then dry rubed and in smoker for about 2 hrs wrapped in homeade bacon of course and very tender and really good flavor really impressed with the meat, the other two rear legs were smoked wrapped till 200 and a littke shredded with great results i will try to pur pics on soon if i can figure it out. Thanks for looking
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