Muzzlebrake
Babbling Farker
OK brothers after all the advice here is what I did and have to tell you it was REALLY GOOD!!!
Brine;
2 1/2 gallons apple juice
1 1/2 cups kosher salt
1 1/2 cups sugar in the raw
1/2 cup peppercorns
1/2 cup mustard seeds
3-4 bay leaves
Rub
Salt
White pepper
Garlic powder
Rosemary
Mop Sauce
1 cup unsweetened apple sauce
3/4 cup maple syrup
4 tablespoons Coleman's mustard
3-4 cloves roasted garlic
bring 1/2 gallon of apple juice add salt and sugar stir until dissolved, add spices boil for a minute or two to release flavor.
combine with the rest of the apple juice in an ice bath to cool brine down
submerge hindquarter, let stand for 7 hours
remove meat from brine, pat dry.
rub with salt, white pepper, garlic powder and rosemary
wrap meat with strips of bacon, foil and place in the smoker at about 225-250
Now here is where it is going to vary according to the size of the chunk of meat you are cooking.I wound up cooking mine in the foil for 3 1/2 hours and then bare for another 3 1/2 ( really was a big deer).
Unwrap save bacon and jus for use in gravy and potatoes later.
Return naked meat to the grill, mop on sauce, turn and check temp every 1/2 hour or so until internal temp of 140.
remove from grill foil and rest in a cooler for 30-60 minutes.
Serve with gravy made from saved jus
Enjoy!
I took the bacon that had been wrapping the meat, diced it up and browned it up with some onions which I then added to some shredded potatoes that I broiled in a pre-heated cast iron skillet. I then deglazed the bacon/onion pan with some red wine added the jus and some beef stock for the gravy.
I have cooked and eaten a whole bunch of venison in my day and have to say that this may be the best I have ever had. Will definatly be doing this again
Brine;
2 1/2 gallons apple juice
1 1/2 cups kosher salt
1 1/2 cups sugar in the raw
1/2 cup peppercorns
1/2 cup mustard seeds
3-4 bay leaves
Rub
Salt
White pepper
Garlic powder
Rosemary
Mop Sauce
1 cup unsweetened apple sauce
3/4 cup maple syrup
4 tablespoons Coleman's mustard
3-4 cloves roasted garlic
bring 1/2 gallon of apple juice add salt and sugar stir until dissolved, add spices boil for a minute or two to release flavor.
combine with the rest of the apple juice in an ice bath to cool brine down
submerge hindquarter, let stand for 7 hours
remove meat from brine, pat dry.
rub with salt, white pepper, garlic powder and rosemary
wrap meat with strips of bacon, foil and place in the smoker at about 225-250
Now here is where it is going to vary according to the size of the chunk of meat you are cooking.I wound up cooking mine in the foil for 3 1/2 hours and then bare for another 3 1/2 ( really was a big deer).
Unwrap save bacon and jus for use in gravy and potatoes later.
Return naked meat to the grill, mop on sauce, turn and check temp every 1/2 hour or so until internal temp of 140.
remove from grill foil and rest in a cooler for 30-60 minutes.
Serve with gravy made from saved jus
Enjoy!
I took the bacon that had been wrapping the meat, diced it up and browned it up with some onions which I then added to some shredded potatoes that I broiled in a pre-heated cast iron skillet. I then deglazed the bacon/onion pan with some red wine added the jus and some beef stock for the gravy.
I have cooked and eaten a whole bunch of venison in my day and have to say that this may be the best I have ever had. Will definatly be doing this again
