R
Radical Rick
Guest
Anybody here ever smoke a whole hind quarter on your UDS? If so what was your results? Any tips or pics would be nice! 
SCPossum
Knows what a fatty is.
I did it a few weeks ago. I placed it on the bottom rack, wrapped in bacon, and let the pork butt on the top drip down on it. I did put a baffle between the bottom rack and the fire basket so it would not dry out with the direct heat. Turned out really well. I took it right on up to 195-200 degrees so it would shred easlily. It takes a little more time to cook with the heat baffle, but it does not scorch or dry out.
R
Radical Rick
Guest
Ok, that sounds great. Talking about the heat baffle and worrying about drying out, I wonder what a nice size water pan hanging under the quarter with some apple cider vinegar mix would work?
keend
is one Smokin' Farker
Use a larding needle (google it) to keep it from drying out.
Chuckwagonbbqco
is one Smokin' Farker
Bacon wrapped sounds good with pork over the top. Venison is very lean and needs some sort of fat added (Larding) I have used different methods and tried injections. I used Tony Chachere's "Creole Style Butter Injection" on venison with pretty good luck. Once we poked holes in the hindquarter and shoved small pieces of salt pork into the slits-----the meat came out very moist--but was way too salty.
