Venison

[daverev]

Told my buddy I was doing some butts for a church function and he asked if I had room for a couple of deer hams, sure I said. Well he forgot to get them out to thaw until the night before the cook so they didn't get to sit in the rub like the butts did. Trimmed and rubbed down the butts Monday night when the frozen hams showed up. I did get them rubbed down Tuesday night after trimming them up. They had been in his freezer for a good 10 months so I told him there could be and probably would be some freezer burn.

Not really sure of the temp they were cooked at but it was definitely hotter than the 250 that the cheap thermometers showed on the smoker. At 4 hours everything had carmalized from the rub so I put the hams in foil, they spent another 2 hours in the smoker then rested for an hour or so. I forgot my injector so these hams got nothing but a good rub down. Internal temp was 180 - 185 when they came off the smoker.

We were more than surprised at how they came out. Some of the more tender deer meat we had eaten. There was more than he really wanted so I traded a butt for a ham and served the venison at the church dinner along with the pulled pork. The ham was gone before every one got through the serving line.

[BigBobBQ]

oh yeah that looks good, I can't wait to get to do more venison.. it is very good on the smoker.

[HossBluto]

Nice job on the venison.