smoking a deer hind quarter

dschc78 · 09-30-2011, 03:40 PM

Hunting season coming up and my cousin wants me to smoke a deer hind quarter (be around 20 pounds). I've never smoked deer before wondering if anyone has advice or a marinade I could try?

Jaskew82 · 09-30-2011, 03:51 PM

I would imagine that it would be very lean and I am not sure how well a low and slow approach would do. I would think this should be treated like lamb and be hot and fast.

I am no expert nor have a done this before so take my advice with a grain of salt.

Abelman · 09-30-2011, 04:22 PM

Quote:

Originally Posted by Jaskew82

I would imagine that it would be very lean and I am not sure how well a low and slow approach would do. I would think this should be treated like lamb and be hot and fast.

I am no expert nor have a done this before so take my advice with a grain of salt.

^^^^^ This

GrillsGoneWild · 09-30-2011, 04:23 PM

Quote:

Originally Posted by Jaskew82

I would imagine that it would be very lean and I am not sure how well a low and slow approach would do. I would think this should be treated like lamb and be hot and fast.

I am no expert nor have a done this before so take my advice with a grain of salt.

You are correct. It will be very dry with smoking low and slow.

daverev · 09-30-2011, 04:38 PM

Did a couple earlier this month. Thermometer on the smoker was crap I found out on this cook and it turned out I was cooking around 325. Rubbed them good with a brown sugar based rub, put into pans and foil covered when the bark had carmalized. 3 hours on the rack and 3 more hours in the pan, turned out really moist and was probably better than the pulled pork done at the same time.

Hozman · 09-30-2011, 05:09 PM

I did one for a guy last year. I wrapped it in cheese cloth that had soaked in garlic butter. Cooked it at 250. Sliced liked butter.

Bpig · 09-30-2011, 05:55 PM

I wonder what barding it with bacon before smoking would do. It sure makes for killer wild turkey.

BigBobBQ · 09-30-2011, 06:22 PM

you will need to add some fat like with the bacon for low and slow, if not by the time it gets finished in the middle the outsides will be like jerky... I learned this the hard way, another alternative is a high and fast smoke around 350 until done and it won't dry out.

IamMadMan · 09-30-2011, 07:04 PM

Quote:

Originally Posted by dschc78

Hunting season coming up and my cousin wants me to smoke a deer hind quarter (be around 20 pounds). I've never smoked deer before wondering if anyone has advice or a marinade I could try?

I have taken the hams and roasts, rubbed them, wrapped in plastic overnight. put them on the smoker very low not to exceed 250 for two hours.

take them out of the smoker, re-season, and wrap them tightly in pig skin (tie with butchers string if it won't stay tight) and roast at about 350. The fat from the pig skin keeps the roast moist while it reduces the insulates hotter cooking temperature.

I have a frind who pierces the roasts with a large knitting needle then inserts strips if skin to replicate internal fat. Seems like too much work for me.

Just watch your internal temperature.

Pig skin is available at your local slaughter house, butcher shop. Italian meat market, and some spanish / mexican markets.

Venison by nature is a dry meat because of the lack of marbling. The meat from a doe has more marbling than the buck.

smokehunter · 09-30-2011, 08:57 PM

cook them all the time during the winter...Get a knive and jab it all over. insert garlic cloves in slits... inject with whatever you like, I like a balsamic/orange juice/honey/brow sugar reduction.. rub with tony chaceries or whatever you like. drape bacon over.... smoke like you would anything else, the longer the better within reason... slices like butter. will be a hit..

sbsg2005 · 09-30-2011, 09:09 PM

Wrap inject with the injection of your choice wrap it in a bacon weave and put it on at 250 till its done. Worked good for me. Nice and juicy plenty tender. If it is from a young deer it will come out pretty good but an older deer will be drier and tougher.

TEAM PIG IRON · 09-30-2011, 09:33 PM

lisen try this!!!! Soak for 3 hrs plus in apple juice... dry it off and rub it down with rub you would use on pork then prep pit for 225 wrap in bacon and cook till bacon is done dunk in bbq sauce and return to pit and glaze the meat... then EAT IT UP!!!!! I promise it will be great!

Ground Pounder · 10-01-2011, 09:50 AM

What IT are you guys cooking to for slicing? 160'ish?

smokeyokie · 10-01-2011, 10:05 AM

all the above advice is good!!! the main thing is debone the hind quarter and be sure to take the glands out of the meat they are along the bone area!!! If you dont... and I repeat if you dont you will regret it... get one of those babies in your mouth and it will ruin the day!!!!!

dschc78 · 10-06-2011, 06:38 PM

sounds good, thanks everyone. Now I just have to work on getting the deer

.

09-30-2011, 03:40 PM	#1
dschc78 Is lookin for wood to cook with. Join Date: 08-26-11 Location: PA Downloads: 0 Uploads: 0	smoking a deer hind quarter Hunting season coming up and my cousin wants me to smoke a deer hind quarter (be around 20 pounds). I've never smoked deer before wondering if anyone has advice or a marinade I could try?

09-30-2011, 03:51 PM	#2
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	I would imagine that it would be very lean and I am not sure how well a low and slow approach would do. I would think this should be treated like lamb and be hot and fast. I am no expert nor have a done this before so take my advice with a grain of salt. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

09-30-2011, 05:09 PM	#6
Hozman Full Fledged Farker Join Date: 09-07-11 Location: Grain Valley, MO via Big Sky country Downloads: 0 Uploads: 0	I did one for a guy last year. I wrapped it in cheese cloth that had soaked in garlic butter. Cooked it at 250. Sliced liked butter. __________________ 18.5 & 22.5 WSM-Weber one touch. Head cook Thick and Thin BBQ

09-30-2011, 06:22 PM	#8
BigBobBQ is One Chatty Farker Join Date: 07-19-11 Location: Live Oak, Florida Downloads: 0 Uploads: 0	you will need to add some fat like with the bacon for low and slow, if not by the time it gets finished in the middle the outsides will be like jerky... I learned this the hard way, another alternative is a high and fast smoke around 350 until done and it won't dry out. __________________ Robert aka Big Bob. :typing: Home built 120 gallon stick burner on wheels, Master Built 7-in-1 vertical, Master Forge Charcoal grill, open pit, UDS,

09-30-2011, 08:57 PM	#10
smokehunter On the road to being a farker Join Date: 11-28-08 Location: AL Downloads: 0 Uploads: 0	cook them all the time during the winter...Get a knive and jab it all over. insert garlic cloves in slits... inject with whatever you like, I like a balsamic/orange juice/honey/brow sugar reduction.. rub with tony chaceries or whatever you like. drape bacon over.... smoke like you would anything else, the longer the better within reason... slices like butter. will be a hit.. __________________ 18.5 WSM/22.5 OTG/Modified New B. Offset/Brinkman Gasser

09-30-2011, 04:38 PM	#5
daverev Knows what a fatty is. Join Date: 07-03-11 Location: Greenville, Ky. Downloads: 0 Uploads: 0	Did a couple earlier this month. Thermometer on the smoker was crap I found out on this cook and it turned out I was cooking around 325. Rubbed them good with a brown sugar based rub, put into pans and foil covered when the bark had carmalized. 3 hours on the rack and 3 more hours in the pan, turned out really moist and was probably better than the pulled pork done at the same time.

09-30-2011, 05:55 PM	#7
Bpig Knows what a fatty is. Join Date: 08-07-11 Location: Marks, MS Downloads: 0 Uploads: 0	I wonder what barding it with bacon before smoking would do. It sure makes for killer wild turkey.

09-30-2011, 09:09 PM	#11
sbsg2005 Is lookin for wood to cook with. Join Date: 08-02-11 Location: Terre Haute, Indiana Downloads: 0 Uploads: 0	Wrap inject with the injection of your choice wrap it in a bacon weave and put it on at 250 till its done. Worked good for me. Nice and juicy plenty tender. If it is from a young deer it will come out pretty good but an older deer will be drier and tougher.

09-30-2011, 09:33 PM	#12
TEAM PIG IRON Got Wood. Join Date: 09-29-11 Location: niagara falls new york Downloads: 0 Uploads: 0	lisen try this!!!! Soak for 3 hrs plus in apple juice... dry it off and rub it down with rub you would use on pork then prep pit for 225 wrap in bacon and cook till bacon is done dunk in bbq sauce and return to pit and glaze the meat... then EAT IT UP!!!!! I promise it will be great!

10-01-2011, 09:50 AM	#13
Ground Pounder Full Fledged Farker Join Date: 03-16-11 Location: Garden City, MI Downloads: 0 Uploads: 0	What IT are you guys cooking to for slicing? 160'ish? __________________ If I told people what I use to cook, they probably wouldn't want to eat my food...

10-01-2011, 10:05 AM	#14
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK Downloads: 0 Uploads: 0	all the above advice is good!!! the main thing is debone the hind quarter and be sure to take the glands out of the meat they are along the bone area!!! If you dont... and I repeat if you dont you will regret it... get one of those babies in your mouth and it will ruin the day!!!!! __________________ open brick fire pit weber smokey joe with homemade WSM 2 weber kettle maverick ET 732 1 really, I mean really UGLY Drum Smoker super fast RED and BLACK thermapens _____________________ Billy"Smoke on Brothers and Sisters"

10-06-2011, 06:38 PM	#15
dschc78 Is lookin for wood to cook with. Join Date: 08-26-11 Location: PA Downloads: 0 Uploads: 0	sounds good, thanks everyone. Now I just have to work on getting the deer .

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Smoking Chicken Quarter Legs - need help	olemissrebel	Q-talk	7	07-04-2011 11:57 AM
Venison Hind Quarter	Muzzlebrake	Q-talk	23	12-12-2010 11:32 AM
Deer hind quarter on UDS?	Radical Rick	Q-talk	6	05-27-2009 07:37 PM
smoking a whole deer	tbrack	Q-talk	5	08-26-2008 09:34 AM
deer hind quater	Austin	Q-talk	1	12-07-2004 06:30 PM