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-   -   Venison hind quarter help (http://www.bbq-brethren.com/forum/showthread.php?t=180152)

wladrules 01-24-2014 08:42 PM

Venison hind quarter help
 
Got a venison hindquarter that I want to smoke. I want to keep it as moist and tender as possible. I've seen a bunch of recipes online but they are all so different that it makes me think nobody really has a tried and true recipe. Any suggestions? I have a stick burner and a uds. Thanks in advance!!

Firefighter 01-24-2014 09:06 PM

The only advise I have is don't over cook it, 130* to 140* tops.

wladrules 01-24-2014 09:09 PM

Quote:

Originally Posted by Firefighter (Post 2778337)
The only advise I have is don't over cook it, 130* to 140* tops.

Ok. I'll keep that in mind! Thanks!

NRA4Life 01-24-2014 09:56 PM

Debone it, dry rub it where you just pulled the bone out and then lay bacon in that same area. Roll it up so that bacon and rub is enclosed in the meat. Then dry rub the outside all over, set it in your smoker and lay more bacon on top of the meat. Smoke it like you'd smoke a chuckie, like maybe 250-265 until it has good color, maybe 5 hrs. Double wrap it in foil, or put in a foil pan and cover tightly with a cup or 2 of beef stock in the pan or foil. Put back on the smoker for about 2 more hours then check it to see if it will pull, if not, cover it back up and leave it on till it's done. I've done it that way and it's good!

wladrules 01-24-2014 10:18 PM

Quote:

Originally Posted by NRA4Life (Post 2778398)
Debone it, dry rub it where you just pulled the bone out and then lay bacon in that same area. Roll it up so that bacon and rub is enclosed in the meat. Then dry rub the outside all over, set it in your smoker and lay more bacon on top of the meat. Smoke it like you'd smoke a chuckie, like maybe 250-265 until it has good color, maybe 5 hrs. Double wrap it in foil, or put in a foil pan and cover tightly with a cup or 2 of beef stock in the pan or foil. Put back on the smoker for about 2 more hours then check it to see if it will pull, if not, cover it back up and leave it on till it's done. I've done it that way and it's good!

Awesome! So you pull it like a pork butt?

NRA4Life 01-24-2014 10:49 PM

Quote:

Originally Posted by wladrules (Post 2778415)
Awesome! So you pull it like a pork butt?

Yes, it'll pull/shred. It won't be as moist because deer doesn't have the fat that pork has but the bacon helps a little .

wladrules 01-24-2014 11:14 PM

Quote:

Originally Posted by NRA4Life (Post 2778435)
Yes, it'll pull/shred. It won't be as moist because deer doesn't have the fat that pork has but the bacon helps a little .

Gotcha.

Wolverine 01-25-2014 06:30 AM

Yep what NRA said. I like to add Lipton onion soup (wet) to the beef broth

Firefighter 01-25-2014 06:50 AM

Quote:

Originally Posted by NRA4Life (Post 2778398)
Debone it, dry rub it where you just pulled the bone out and then lay bacon in that same area. Roll it up so that bacon and rub is enclosed in the meat. Then dry rub the outside all over, set it in your smoker and lay more bacon on top of the meat. Smoke it like you'd smoke a chuckie, like maybe 250-265 until it has good color, maybe 5 hrs. Double wrap it in foil, or put in a foil pan and cover tightly with a cup or 2 of beef stock in the pan or foil. Put back on the smoker for about 2 more hours then check it to see if it will pull, if not, cover it back up and leave it on till it's done. I've done it that way and it's good!

I'm gonna have to try your method. It sounds pretty good I have never had it pulled before. I have had it over cooked tough and terrible before though....lol I like the idea of deboning and adding the bacon. That's why I like this place I learn something new on here every day.

NRA4Life 01-25-2014 10:23 AM

Quote:

Originally Posted by Firefighter (Post 2778615)
I'm gonna have to try your method. It sounds pretty good I have never had it pulled before. I have had it over cooked tough and terrible before though....lol I like the idea of deboning and adding the bacon. That's why I like this place I learn something new on here every day.

I like to cook the backstraps and tenderloins wrapped in bacon to about 125 deg internal temp, nice medium rare on them.

Hud 01-25-2014 11:10 AM

Mix some Soy sause & Wesson oil or Olive oil together & paint it on for a sticker then put your rub on! I like to soak it a couple of days before I Q it in the barrel! Like they said, don't over cook it!


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