Deer Hind Quarter

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Master of the Pit
Original poster
OTBS Member
Nov 22, 2006
Haltom City Tx
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
I am very new to the forum in fact this is my first reply. I just read your post and would like your recipe for the smoked venison roast. It sound great and I would like to use it for a hoilday party. My user name is buddyboy.

My email address is: [email protected]
buddy need to get over to roll call and introduce yourself........what kind of smoker you use........abit bout yourself.....etc.

maybe even sign up for Jeff's free 5-day ecourse


Your still alive pos?

I didn't see any pic, but am sure it looked and tasted great.

Nice to know your still around

I used your rub as outlined in your reply on the forum. Salt, Pepper and garlic rub plus the yellow mustard on a moose roast. We had it for a party last night. The people here (all Mainers) is it was wonderful. Thanks for the recipe.
msmith ...... the brine you soaked the roast in, what was it ?? Just a salt brine, or a cure brine ?? I'm curious, because I am going to do a roast for Christmas, and didn't think about brining it.

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