View Full Version : Vinson hams on a UDS

Old Crow BBQ
12-31-2012, 08:58 PM
Hi all , I am going to smoke a couple deer hams on a UDS. Any tips on temp or time

12-31-2012, 10:01 PM
Venison is very lean.

I would suggest using a piece of pig skin removed from a shoulder or from a butcher to lay over the meat to keep it moist as it smokes.

I usually cold smoke uncovered for 2 hours, then cover with the pig skin and hot smoke to cooked temperature. Half way through the cook I turn the roast and place the skin on top again until done.

I am sure there are other ways to do this. Years ago I used a larding needle to artificially marble the meat, but this was just too time consuming and tedious.

Good luck and keep us posted.