- Apr 1, 2008
- 21
- 10
Could someone tell me what the internal temp of a deer ham needs to be when I pull it from the smoker?? Also, I've got this deer ham smoking (on bottom rack of brinkman vertical) with a 8 lb. pork butt (on top rack). I'm planning on smoking roughly 12 hours so that the pork will be finished. Do i need to pull the venison off before the 12 hours or will it be fine if I keep it on there so I can pull everything at once. The deer ham is about 6 lbs.
Thanks
Thanks