Venison hind quarter w/PRON

[Cherrywood]

I've made a lot of summer sausage, jerky, ground & formed bacon, etc... over the years but haven't smoked much for venison cuts. I bagged a nice little doe a couple weeks ago and decided to give it a whirl with a whole hind quarter.

I marinaded it with a whole bottle of Stubb's beef marinade with a cup of brown sugar for 48 hours then added a bacon wrap on top with an extra dusting of brown sugar and black pepper.

She went on the UDS at around 300 deg until the IT was 165. I foiled it with some butter and a splash of beef broth to keep it from drying out too much. I took it off at 205 and rested it for 4 hours prior to pulling. I tossed it with the "pan" juices and a bit of Blues Hog prior to serving. Darn good stuff but next time I'm going to take it off at @ 145 and slice it. My nibble at 165 was ungodly good.


at 165

 

[peeps]

Where does the line start????

 

[cirk]

I cooked one to 150 int the other day it was nice and tender!

 

[sliding_billy]

That looks great.

 

[castlepines]

Dang! That looks phenomenal!

 

[Garrett]

Where does the line start????

Behind me!!



Looks like it pulled easily.

 

[Thermal Mass]

Well now that you shared that...:clap:

I may start hunting again.:shock:

Very nice.:thumb:

 

[legendaryhog]

Heck ya. Love venison!!! Got a new Sako A7 for my birthday. Been seeing plenty of deer in our alfalfa field. Going to have to try this, never done a whole hindquarter. That looks great.

 

[Cherrywood]

Thanks for the kind words. I'm learning as I go but I'm very happy with the first attempt.

 

[deerslayer8153]

Question:

So next time are you going to strictly take it off at 145 and slice and serve?

No foil and no resting?

Deer season with guns starts soon here!

 

[Cherrywood]

It would need to rest awhile before slicing.

 

[mikeleonard81]

I'll be in the stand all weekend thinking of this post! Nice!

 

[oifmarine2003]

Looks good! I may have to try that! :thumb:

 

[Rockycoon]

I got a fresh one in the sink looks like it's going in the freezer whole for a few weeks. Can't wait to try this