Deer hind quarter on UDS?

Radical Rick · 05-27-2009, 06:36 AM

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 · 05-27-2009, 07:02 AM

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.

Radical Rick · 05-27-2009, 07:13 AM

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 · 05-27-2009, 06:42 PM

Use a larding needle (google it) to keep it from drying out.

Chuckwagonbbqco · 05-27-2009, 06:51 PM

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.

cowgirl · 05-27-2009, 06:58 PM

I like to marinade them overnight if possible, last time I used some Dale's marinade. Then I make slits and insert slices of garlic. Wrapping in bacon is good too.

Cigarbque · 05-27-2009, 07:37 PM

Man you folks are killing me. All I have left is some chopped meat. Have to wait for September to get here to try this.

05-27-2009, 06:36 AM	#1
Radical Rick Knows what a fatty is. Join Date: 02-21-09 Location: Southside, AL	Deer hind quarter on UDS? Anybody here ever smoke a whole hind quarter on your UDS? If so what was your results? Any tips or pics would be nice! __________________ Sweet home Alabama! http://s45.photobucket.com/albums/f52/RICK0365/grill/

05-27-2009, 07:13 AM	#3
Radical Rick Knows what a fatty is. Join Date: 02-21-09 Location: Southside, AL	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? __________________ Sweet home Alabama! http://s45.photobucket.com/albums/f52/RICK0365/grill/

05-27-2009, 06:42 PM	#4
keend is one Smokin' Farker Join Date: 05-16-08 Location: Geneva, IL	Use a larding needle (google it) to keep it from drying out. __________________ Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR]

05-27-2009, 06:58 PM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I like to marinade them overnight if possible, last time I used some Dale's marinade. Then I make slits and insert slices of garlic. Wrapping in bacon is good too. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

05-27-2009, 07:37 PM	#7
Cigarbque Full Fledged Farker Join Date: 02-19-09 Location: N.W. New Jersey	Man you folks are killing me. All I have left is some chopped meat. Have to wait for September to get here to try this. __________________ El Supremo BBQ 4 x Gateway Drums, Meadow Creek TS250 & BBQ42, Kamado Joe large.

05-27-2009, 07:02 AM	#2
SCPossum Knows what a fatty is. Join Date: 02-20-09 Location: South Carolina	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.

05-27-2009, 06:51 PM	#5
Chuckwagonbbqco is one Smokin' Farker Join Date: 10-19-07 Location: Oroville, CA	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.