Smoking a whole hog and a deer at the same time

[SCRedneckBBQ]

Howdy all, It's been a minute since I've posted.

So I cooking whole hog and I also hunt deer. I know that in the past when I have smoke the backstraps on deer, I would wrap them in bacon for extra moisture.

That got me to thinking. What if I placed a deer under a hog to cook, would that work the same way? My concern is that the deer would cook too quickly without getting the lovely renderings from the hog. Maybe place it under halfway through?

Has anyone tried this? Thoughts?

Thanks in advance!

 

[jrTheSmoker]

what are your cooking this on? That matters to my suggestion.

Never tried a whole hog and deer specifically, but I did put extra thick cut bacon and sausage on my top rack of my offset, then when it started to drip, put my deer ham chunks underneath them (I break down the ham into the individual 7-9 big muscle groups then cook separately instead of a whole ham). It was interesting, kind of like basting them continuously, but the bacon flavor overtook the meat, and tasted/mouth-feel felt fatty when eating it, so it didn't taste as special as I am used to, since we only get one deer a year anymore if that, and it's normally gone by the next weekend, and the bacon made it taste like something I could make with any other meat and bacon any other time of the year. Nothing wrong with that if that's what you like, just a little caution on my experience when trying something relatable.

When I eat deer, I want to taste the deer, not the bacon, so I stopped covering it with bacon years ago, and started cooking with onions and Florida peppers (sweet peppers, like on a veggie platter), and make sure there's an onion and pepper on each side of the meat, and cook it hot and fast over my firepit. This has turned out the best and juiciest meat to me, more so than the bacon.

For yours, I would put the deer on the non-heat side of the hog, and maybe cook the hog halfway through or more before I put the deer on the meat side, almost to slightly baste it versus drip on it.

Course, if you're doing half at a time, try half a hog and deer with the basting method, then the other with the drip, and see which you like better.

 

[jrTheSmoker]

If you deboned everything, and rolled it up, would it be called a hog-son, d-og, pornison...

I just thought of another one, debone everything, dry brine both, slather garlic butter, cream cheese, onion and pepper mix over the inside of the hog, then put the deer in and roll it up. Like a long version of what deermeatfordinner did on one of his shows. I'll have to try and find that old video.

 

[SCRedneckBBQ]

I'll be using a homemade box smoker if I decide to try this. My thoughts were placing the deer underneath about halfway through. If I decide to do this, I'll definitely post pictures and video!