ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-04-2013, 09:58 PM   #1
model 1
Got rid of the matchlight.
 
Join Date: 09-04-13
Location: Culleoka,tn.
Downloads: 0
Uploads: 0
Default Venison hindquarter

I've got a fresh hind quarter to put on the uds. Any ideas on rub, no rub, marinate?Cook to 140 and slice or higher and wrap and pull. Let's have some ideas.
model 1 is offline   Reply With Quote


Unread 12-05-2013, 08:56 AM   #2
Firby13
Knows what a fatty is.
 
Join Date: 03-30-12
Location: Berlin NY
Downloads: 0
Uploads: 0
Default

Some good info Here: http://www.bbq-brethren.com/forum/sh...d.php?t=164133 Just scroll down a bit.

Regards,
Steve
Firby13 is offline   Reply With Quote


Unread 12-05-2013, 09:11 AM   #3
pmad
Full Fledged Farker

 
pmad's Avatar
 
Join Date: 08-15-11
Location: St. Louis, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by model 1 View Post
I've got a fresh hind quarter to put on the uds. Any ideas on rub, no rub, marinate?Cook to 140 and slice or higher and wrap and pull. Let's have some ideas.
You may want to stick closer to 130.

I've never smoked deer before. However, I have cooked it numerous times.
I would rub with salt, pepper, & granulated garlic.
I think the key to great deer is allowing it to get to 60 IT or so before you cook.

Once you're done, use a Cumberland sauce or some other berry/cherry or port/red wine based sauce.
pmad is offline   Reply With Quote


Unread 12-05-2013, 10:14 AM   #4
ShencoSmoke
is one Smokin' Farker

 
ShencoSmoke's Avatar
 
Join Date: 07-02-13
Location: Woodstock,Va
Downloads: 0
Uploads: 0
Default

I do them all the time and am in the corner of pulling the meat. I treat it like a brisket as far as seasoning goes. When I smoke a hind quarter i lay thick cut bacon on top, no need to be neet, just get some fat on top. once the color looks good I place it in a large pan, sauce it (brisket friendly sauce like head country or similar) and seal the top with foil and let it braise. Keep it on the pit until you can reach in and pull the leg bone out. Once it cools a bit try and pull/pick out the tendons and then shred and mix with the sauce/juices. I know, I know, braising is called cheating by some. But I'm an opportunist and if there is a way to keep a lean hunk of meat moist and still get the smokiness that's what I'm going to do. Good luck. Also, I can any leftovers- its great with egg noodles.
__________________
Jambo Backyard (Trailer Mounted)- The Quenivor
Stumps XL Stretch (coming 8/14)- Casey Jones
BPS Drum- The Daily Driver
Weber OTG- Ole Blue
Rotisserie Drum- The Bird Barrel


ShencoSmoke is offline   Reply With Quote


Unread 12-05-2013, 06:47 PM   #5
sdgoodspeed
Got Wood.

 
sdgoodspeed's Avatar
 
Join Date: 04-25-13
Location: Flower Mound, Texas
Downloads: 1
Uploads: 0
Default

http://www.youtube.com/watch?v=WLVeU4fQ8bc

May be some ideas there - I had just seen it...
__________________
22.5" Weber Gold One-Touch with
Smoke E Z Conversion (a/k/a R2D2)
GrillGrates
BBQ Guru PartyQ
SpitJack Magnum
Maverick ET-7 Remote-Check Wireless Thermometer
sdgoodspeed is offline   Reply With Quote


Unread 12-06-2013, 09:12 AM   #6
model 1
Got rid of the matchlight.
 
Join Date: 09-04-13
Location: Culleoka,tn.
Downloads: 0
Uploads: 0
Default

Thanks for the ideas.
model 1 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:17 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts