View Full Version : Smoked deer hindquarter, and spit roast

12-11-2017, 08:38 PM
Its last week was gun season in Ohio, got a young doe specifically for a party the following day. Left one hindquarter bone-in, deboned the other. Brined both overnight in a brown sugar brine.
Injected both with a large vat of melted butter, vegetable oil, and Butchers brisket injection. Rubbed them both down with SM Peppered Cow.
Bone-in went on the Lang at 275-300 until, it hit 180, then wrapped in its drippings pan until it broke 200+. I did put a piece of pork belly over it to drip on. It ended up being the best venison wed ever had. Was shocked, considering I expected it to be at least somewhat dry. Granted, we did let the slices sit in the jus as we sliced..
The roast went over the fire for about an hour...took it to about 140-145 internal and let rest. Sliced thin and served with horseradish. Was very good also, no gameiness at all. Tasted like roast beef, great for sandwiches.
Next time I wont change a thing!

12-12-2017, 08:08 AM

12-12-2017, 09:24 AM
Good work.

12-12-2017, 10:13 AM
Nicely done.

12-12-2017, 11:13 AM
Looks good! I'll have to give that a try next time.