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2010 a Smoke Odyssey Chapter 1 (a couple firsts)

post #1 of 6
Thread Starter 
Venison front Quarter/Leg AND first smoke on the BGE
This year I decided to try something new with the front quarter, and it fell in nicely with my personal 2010 smoking challenge.
Instead of cleaning it to grind it all, I left it whole to smoke.
Rubbed it with my favorite home made rub and let it sit overnight.

Got up this morning to get the smoker going. Had a full load of charcoal and did a make shift chimney out of old water heater exhaust pipe (will buy a real one in short order, just forgot about it!) Mixed some chunks of mesquite in with the lump and loaded it up with every bit I could. Got the "chimney" coals going, dumped them in the middle and was very impressed how easy it was to bring it up to temp and stabilize at 220. This was my first attempt, beginners luck perhaps, or the BGE is in fact idiot proof (I will test this for sure.)
Here we are ready to feed "Kermit"

Gorgeous day out!
After about an hour realized I had forgotten the BACON!

there all better

Sun setting with some tbs...

after 6 hours hit 190 internal, pulled wrapped and coolered it.

I will be honest I had no idea what to expect with the finished product.

It did not pull at all, so I managed to yank it apart, lol

and then slice it.

Over all, it was a bit dry so I sliced it all and added some of SoFlaQuer's finishing sauce. Honestly it saved this smoke!

Kept the bones to try a venison wild mushroom soup later this winter.
So for my first week of 2010aSO I would say the food outcome was mediocre, but the learning was top notch. I took a piece of meat that I would normally not do much with and tried something new. Would I do it again? not the same way, but yes, I will smoke another front quarter, I already have better plans for the next one...
The BGE held temp very well in cold and high wind, I can't wait to try smoking in it again.
Thanks for looking!
post #2 of 6
Looks good from here.As you mentioned the learning/trying new things can be interesting ....Nice BGE....PDT_Armataz_01_37.gifThat soup sounds mighty fine.
post #3 of 6
Looks Great...PDT_Armataz_01_37.gif
post #4 of 6
Not too bad, not bad at all. Wild game can be a tricky thing to do. Believe me when I say I have cooked them to the point of becoming dust LOL.

I also like the blanket of bacon. I know I sleep better when covered up with baconicon_mrgreen.gif

Here is something to consider trying next time. After all is said and done, and the venison is ready to come off the smoker, set it on a large sheet of foil. Add to that a bit of beef broth. For something that size, I would go with 1/4 cup. Wrap it all up nice and tight and then a towel or two around that and let it sit in your cooler for about an hour. Let that meat rest, absorb some of the broth and redistribute it throughout.

I noticed you said you tried to pull it? Venison as you know is very lean. It won't pull like pulled pork, not enough fat in it, but if you bring those internal temps down, add that broth to it, you will have a very juicy hunk of meat.

I pull mine no higher than 150. Even then, it still cooks an additional 5plus degrees.
post #5 of 6
Thread Starter 

Thanks for the replies!

The flavor was great, the venison went well with the mesquite in my opinion. I will try to work on a "gamier" rub though. My pork/brisket rub didn't seem to stand up as well as I normally like. Thinking a little more heat and some cumin or coffee, less chili/sugar sweetness for the wild game.

Meat Hunter, great tips! I did foil and blanket for over an hour, but did NOT add any broth (drat) will next time for sure! I was figuring it would not pull very well, but it is one of those things I had to prove to myself the hard way. As you implied 190 was way too long, I like the idea of 150. I will be trying this again soon, 3 more front legs to go!

It could be just me but smoking the leg seemed to render more meat useable, the "silver skin" and stuff was far less noticeable then when I try to separate the meat for grinding in its raw state. I realize it is there and I am eating it, but smoking it seemed to make it palatable.

Thanks again.
post #6 of 6
I forgot to mention to you to make sure you post that recipe for your mushroom soup that you are using the bones in. Would really like to see that one. You using Morels in it?

You mentioned your rub. Something to consider for lean meats like venison, is a saltless rub. Salt draws out moisture, and we both know, venison should retain as much moisture as possible.
If you have a rub that you made yourself, and it has salt in it, try is sometime without.

And your right, smoking like this low and slow will make those "tougher pieces" more palatable. PDT_Armataz_01_34.gif
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