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.
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
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?
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