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#50 Hirschrücken mit dem “Wilden Klaus”

#50 Hirschrücken mit dem “Wilden Klaus”

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Zutaten:

  • Hirschrücken ( das hier war von “Sippel-Beef” )
  • Ein leckerer Rub ( ich hatte den “Wilden Klaus Red” )
  • Räucher Holz ( ich hatte Kirschholz )

Die Anleitung für das Ganze findet ihr auch hier von “Klaus grillt”

Das Fett vom Hirsch abschneiden und die Silberhaut entfernen.

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Den Rub überall schön gleichmäßig verteilen und andrücken.

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Das gute Stück in Frischhaltefolie einwickeln und paar Std. bis hin zu 24 Std. in den Kühlschrank legen.

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Grill vorbereiten: Das Fleisch ca. 1 Std. vor dem Grillen aus dem Kühlschrank holen und Zimmertemperatur annehmen lassen.
Das Holz zum Smoken wässern und eine Tropfschale unter das Grillrost legen. ( verrückterweise ist bei mir nix aus dem Hirsch getropft )
Zum Räuchern lege ich immer eine handvoll Holz trocken in die Schale und packe darüber die gewässerten Stücke.

Der Grill sollte auf ca. 120 Grad laufen. Nur der Brenner unter der Räucherbox darf brennen !!

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Der Hirsch bekommt das Thermometer verpasst und kommt auf die indirekte Seite des Grills.

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Die Kerntemperatur von 56 Grad war bei meinem 2kg Stück nach 1 Std. und 45 Min. erreicht !

Kurz ruhen lassen, aufschneiden und Habs in den Mund !

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