Quote:
Originally Posted by Smokin Gator
Well DUH!!! I'd thing 190 might be a little too high depending on the fat content. I'm thinking more like venison. Do it in TK's Dr Pepper marinade, wrap in bacon, and take it to about 140  
To each his own though!! |
Traditional smoking at 225 is not going to work with horse. There's not enough fat on it. We ate some thin sliced filets raw.
Perhaps the front shoulder is tough enough to do, but that must be a friggin huge piece!
Horse is best as a filet or entrecote up to medium rare; often with a sauce on top (this is Europe).