Had a hind quarter given to me so thought i'd try smoking it. Got a brine recipe that I saw posted by Jlloyd99 soaked meat for 12 hrs. rinse and patted dry. Rubbed with salt /pepper/garlic powder rubbed with yellow mustard and then wrapped the whole thing in bacon. Smoked with hickory wood at 240* pulled meat when temp. was 160* No one knew it was deer until i told them that they had just eat deer meat. Dogs enjoyed the bone.
since I'm computer illitrate and dont know how to send more then one pic at a time heres the finished product.
Sure was good. Thanks for the recipe
since I'm computer illitrate and dont know how to send more then one pic at a time heres the finished product.
Sure was good. Thanks for the recipe