deer hind qtr.

terrance o

Newbie

Original poster

Nov 29, 2007

14

10

• Nov 29, 2007

• #1

what is the best way to smoke a hind quarter? do you brine if so in what? do you wrap with fat and or foil? Pleas help because i have only one day to get it prepared.

 

homebrew & bbq

Smoking Fanatic

Sep 21, 2007

838

11

NE Nebraska

• Nov 29, 2007

• #2

Welcome to SMF! It will help folks give you answers if you can tell us what you are using for equipment, what part of the country/world you live in and how much experience you have with smoking.

I can't help you much on the deer hind quarter cuz I'm pretty new to smoking meat, but I'm sure someone will be along pretty soon who can help.

Make yourself at home, we're glad you're here.

 

mj-air23

Smoke Blower

Sep 10, 2007

142

10

Jamestown, North Dakota

• Nov 29, 2007

• #3

I only make jerky out of my venison hind quarters, in which I brine them with a mixture of tender quick, salt, and water, then I smoke. If doing a whole hind ham, I might opt to brine, then maybe wrap with bacon, just to lock in the extra juices. I might also add exta spices to the brine, whichever your taste buds prefer.

 

ds7662

Smoking Fanatic

OTBS Member

Sep 30, 2007

985

10

Richmond,VA

• Nov 29, 2007

• #4

Cooking the hind qtr's is like cooking a beef roast. The big thing though is that with venison because it is low fat it will dry out quickly.
I would say brine/marinate it for sometime. Use something you think might make the meat taste good.(not that it doesn't anyway).
I injected my last ones also to help keep them moist while cooking.
It was then rubbed with mustard and my own rub mix. I then wraped it in bacon. Placed on smoker over water pan. Cut some apples up and put them in the water pan as well.
Anyway smoked it to internal temp of 160*. It was great.

 

terrance o

Newbie

Original poster

Thread starter

Nov 29, 2007

14

10

• Dec 10, 2007

• #5

the hind qtr. came out great. I soaked it in game tame, water, salt, sugar, oranges,orange juice and olive oil. just before put it on i wrap it in beef fat. i used hickory /maple wood for smoke and cooked until 160 internal temp. everyone said it was good.

i built me a bbq pits and that's what i smoked it in.

 

skinnerc06

Meat Mopper

Jun 5, 2007

248

10

Jacksonville, FL

• Dec 10, 2007

• #6

Terrance,
you got any pics of your pit?

 

terrance o

Newbie

Original poster

Thread starter

Nov 29, 2007

14

10

• Dec 13, 2007

• #7

yea but they are too large to attach here. i found th pit on the net then went from there