Need ideas for smoking alligator

I've cooked a fair amount of gator and it's so lean that smoking might not be your best bet. I'd try some of it, but usually we went with frying or a marinade followed by kabob'ing on the grill. Hot and fast.

I did a search, there were a couple of hits and this one about Alligator Sausage:

http://forum.cookshack.com/eve...271013954#7271013954

To prove you can do it,you can pound it out,smoke it at 225*.

The rest of it,like Todd says.Pound it out,soak in buttermilk,flour it and deep fry about 350*.

Thanks to you all. I'll have to give it a try. Everything done in my smoker turns out good, even if it wasn't meant to be there.
I'll post my results.
Here's what they looked like on the hoof. Caught in a residential neighborhood a couple of miles from where I work in Gulfport, Ms.
Bill

Whoa, that old boy must be 12 or 13 feet long!

I agree, it's worth a shot to see how it comes out in the smoker. Maybe hold back a bit to fry too.

He was 13' plus, and weighed over 850#.

I'm going to try cooking it in the smoker this weekend.
How long do you think I should have it in at 225? I have 1# chunks about 4" square. This is typically a lean tough meat. Some meats the longer you cook it the tenderer it gets, others the exact opposite happens. I'm thinking slow for 2 to 2 1/2 hrs. Any suggestions?

There's no fat or collagen to render, so I'd get it to temp, like maybe 170*, take it off and hope for the best. Let us know how it turns out.

Glad you got him before he got you.