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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-24-2014, 07:42 PM | #1 |
Full Fledged Farker
Join Date: 10-14-11
Location: Bryant, AR
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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!!
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01-24-2014, 08:06 PM | #2 |
Full Fledged Farker
Join Date: 03-12-12
Location: Pickford, Michigan
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The only advise I have is don't over cook it, 130* to 140* tops.
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01-24-2014, 08:09 PM | #3 |
Full Fledged Farker
Join Date: 10-14-11
Location: Bryant, AR
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Ok. I'll keep that in mind! Thanks!
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01-24-2014, 08:56 PM | #4 |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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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!
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- [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer |
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01-24-2014, 09:18 PM | #5 | |
Full Fledged Farker
Join Date: 10-14-11
Location: Bryant, AR
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Quote:
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01-24-2014, 09:49 PM | #6 |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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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 .
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- [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer |
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01-24-2014, 10:14 PM | #7 |
Full Fledged Farker
Join Date: 10-14-11
Location: Bryant, AR
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Gotcha.
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01-25-2014, 05:30 AM | #8 |
is one Smokin' Farker
Join Date: 12-09-12
Location: Clarkston Michigan
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Yep what NRA said. I like to add Lipton onion soup (wet) to the beef broth
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01-25-2014, 05:50 AM | #9 | |
Full Fledged Farker
Join Date: 03-12-12
Location: Pickford, Michigan
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Quote:
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Assassin 28 Lang 60 Deluxe sold |
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01-25-2014, 09:23 AM | #10 | |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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Quote:
__________________
- [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer |
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01-25-2014, 10:10 AM | #11 |
Knows what a fatty is.
Join Date: 10-11-11
Location: Yuba City, Ca.
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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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