Well, I decided to smoke a hind quarter. Been using this recipe since I was a 15 years old. Dad taught me. Made slits all around on the hind quarter. Stuffed each slit with garlic and scallions. Put it in small ice chest and covered with Coca Cola. Added ice to keep cold. Soaked over night. Removed this morning and dusted with black pepper, Tony's and Greek seasoning. Smoking with Hickory today, with OLE DIZ charcoal as my primary heat source. 225 to 235 degrees for 7 to 8 hours. Always tender with great non-gamey flavor.
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