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| 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. |
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05-27-2009, 06:36 AM
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#1 |
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Knows what a fatty is.
Join Date: 02-21-09
Location: Southside, AL
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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!
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Sweet home Alabama! http://s45.photobucket.com/albums/f52/RICK0365/grill/ |
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05-27-2009, 07:02 AM
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#2 |
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Knows what a fatty is.
Join Date: 02-20-09
Location: South Carolina
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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.
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05-27-2009, 07:13 AM
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#3 |
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Knows what a fatty is.
Join Date: 02-21-09
Location: Southside, AL
Downloads: 0
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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?
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Sweet home Alabama! http://s45.photobucket.com/albums/f52/RICK0365/grill/ |
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05-27-2009, 06:42 PM
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#4 |
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is one Smokin' Farker
Join Date: 05-16-08
Location: Geneva, IL
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Use a larding needle (google it) to keep it from drying out.
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Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR] |
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05-27-2009, 06:51 PM
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#5 |
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Full Fledged Farker
Join Date: 10-19-07
Location: Oroville, CA
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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.
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05-27-2009, 06:58 PM
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#6 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
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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.
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jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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05-27-2009, 07:37 PM
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#7 |
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Full Fledged Farker
Join Date: 02-19-09
Location: N.W. New Jersey
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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.
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BWS Party, UDS, Yellow Thermapen, Gasser |
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