Venison hind quarter help

[wladrules]

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!!

[Firefighter]

The only advise I have is don't over cook it, 130* to 140* tops.

[wladrules]

Originally Posted by Firefighter

The only advise I have is don't over cook it, 130* to 140* tops.

Ok. I'll keep that in mind! Thanks!

[NRA4Life]

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!

[wladrules]

Originally Posted by NRA4Life

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!

Awesome! So you pull it like a pork butt?

[NRA4Life]

Originally Posted by wladrules

Awesome! So you pull it like a pork butt?

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 .

[wladrules]

Originally Posted by NRA4Life

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 .

Gotcha.

[Wolverine]

Yep what NRA said. I like to add Lipton onion soup (wet) to the beef broth

[Firefighter]

Originally Posted by NRA4Life

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!

I'm gonna have to try your method. It sounds pretty good I have never had it pulled before. I have had it over cooked tough and terrible before though....lol I like the idea of deboning and adding the bacon. That's why I like this place I learn something new on here every day.

[NRA4Life]

Originally Posted by Firefighter

I'm gonna have to try your method. It sounds pretty good I have never had it pulled before. I have had it over cooked tough and terrible before though....lol I like the idea of deboning and adding the bacon. That's why I like this place I learn something new on here every day.

I like to cook the backstraps and tenderloins wrapped in bacon to about 125 deg internal temp, nice medium rare on them.

[Hud]

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!