Hello once again fellow smokers. I believe I have a problem. See, my buddies from work found out that I can smoke deer meat that tastes pretty good. Who would of thought a Yankee living in the Ozarks would know how to do that?
Well, here we are, a bone in deer hindquarter (ham). I injected it with beef stock, salt, sugar and some Worcestershire sauce. Rubbed it all up with some KOSMOS Honey Chipotle Killer Bee and Boars Night Out BBQ rub. Using the WSM with pear wood for smoke. Took 12 hours at 225 degrees pit temp. Deli sliced it! Turned out awesome. I enjoy cooking for my buddies!!
Well, here we are, a bone in deer hindquarter (ham). I injected it with beef stock, salt, sugar and some Worcestershire sauce. Rubbed it all up with some KOSMOS Honey Chipotle Killer Bee and Boars Night Out BBQ rub. Using the WSM with pear wood for smoke. Took 12 hours at 225 degrees pit temp. Deli sliced it! Turned out awesome. I enjoy cooking for my buddies!!
