Cherrywood
Knows what a fatty is.
I've made a lot of summer sausage, jerky, ground & formed bacon, etc... over the years but haven't smoked much for venison cuts. I bagged a nice little doe a couple weeks ago and decided to give it a whirl with a whole hind quarter.
I marinaded it with a whole bottle of Stubb's beef marinade with a cup of brown sugar for 48 hours then added a bacon wrap on top with an extra dusting of brown sugar and black pepper.
She went on the UDS at around 300 deg until the IT was 165. I foiled it with some butter and a splash of beef broth to keep it from drying out too much. I took it off at 205 and rested it for 4 hours prior to pulling. I tossed it with the "pan" juices and a bit of Blues Hog prior to serving. Darn good stuff but next time I'm going to take it off at @ 145 and slice it. My nibble at 165 was ungodly good.
![IMG_2530[1].jpg](https://www.bbq-brethren.com/data/attachments/62/62423-cb63356c4689256703f04bfde08773c6.jpg "IMG_2530[1].jpg")
at 165
![IMG_2531[1].jpg](https://www.bbq-brethren.com/data/attachments/62/62425-fce29ae1730c715c096b98db87bda938.jpg "IMG_2531[1].jpg")
![IMG_2539[1].jpg](https://www.bbq-brethren.com/data/attachments/62/62427-1dbad8a332116ce4b8e1bdb447f88e1b.jpg "IMG_2539[1].jpg")
I marinaded it with a whole bottle of Stubb's beef marinade with a cup of brown sugar for 48 hours then added a bacon wrap on top with an extra dusting of brown sugar and black pepper.
She went on the UDS at around 300 deg until the IT was 165. I foiled it with some butter and a splash of beef broth to keep it from drying out too much. I took it off at 205 and rested it for 4 hours prior to pulling. I tossed it with the "pan" juices and a bit of Blues Hog prior to serving. Darn good stuff but next time I'm going to take it off at @ 145 and slice it. My nibble at 165 was ungodly good.
at 165
