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#3509112 - 12/20/13 11:28 AM smoking a hind quarter
Kritter Gitter
4 Point


Registered: 09/24/11
Posts: 266
Loc: N. East TN

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Ive done it a few times but I wanted to see if you guys had any good tips.
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#3509425 - 12/20/13 04:24 PM Re: smoking a hind quarter [Re: Kritter Gitter]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9440
Loc: Memphis

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That's a Poser question....use lard to coat the meat.
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#3509466 - 12/20/13 05:08 PM Re: smoking a hind quarter [Re: TAFKAP]
Model 1
4 Point


Registered: 01/01/12
Posts: 145
Loc: On a boat

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Smoked at 250 until 140. Salt, pepper & garlic powder. not the best picture, but it's all I got.

Edited by Model 1 (12/20/13 08:06 PM)
Edit Reason: Cooked to 130 not 140
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#3509593 - 12/20/13 06:33 PM Re: smoking a hind quarter [Re: Model 1]
medwc
8 Point


Registered: 11/09/08
Posts: 1465
Loc: Clarksville, TN, hunt FCKY an...

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WOW!!!

Model 1... That looks awesome!!!

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#3509604 - 12/20/13 06:40 PM Re: smoking a hind quarter [Re: Model 1]
redblood
16 Point


Registered: 01/22/06
Posts: 14472
Loc: Lewisburg

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how did it taste model 1. the one smoked deer ham i had (deer camp in ky) was flat out nasty
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#3509610 - 12/20/13 06:45 PM Re: smoking a hind quarter [Re: redblood]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1360
Loc: Cleveland & Bedford CO

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That looks great, surprised you only went to 140*. Was it tender?
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#3509698 - 12/20/13 07:57 PM Re: smoking a hind quarter [Re: TheRealSpurhunter]
Model 1
4 Point


Registered: 01/01/12
Posts: 145
Loc: On a boat

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It tasted good. It was the first time I had tried it. I only went to 130 because I like rare to med. rare. The toughness comes from people cooking meat to long. If there is a little red juice coming out when you cut it, just pretend its marinade. That's what I tell people when I share with them and they always like it. They always say, I didn't know deer was this tender or tasted this good.
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#3509705 - 12/20/13 08:04 PM Re: smoking a hind quarter [Re: TheRealSpurhunter]
redblood
16 Point


Registered: 01/22/06
Posts: 14472
Loc: Lewisburg

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 Originally Posted By: TheRealSpurhunter
That looks great, surprised you only went to 140*. Was it tender?




i would leave it on there until i could pull that bone out, yeah yeah i know- i overcook it
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#3509710 - 12/20/13 08:07 PM Re: smoking a hind quarter [Re: redblood]
Model 1
4 Point


Registered: 01/01/12
Posts: 145
Loc: On a boat

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If cooked that long, your boots would be more tender.
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#3509715 - 12/20/13 08:10 PM Re: smoking a hind quarter [Re: Model 1]
redblood
16 Point


Registered: 01/22/06
Posts: 14472
Loc: Lewisburg

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 Originally Posted By: Model 1
If cooked that long, your boots would be more tender.



probably, then i would just have to add 2 bottles of bbq sauce to make it nice and juicy
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#3509765 - 12/20/13 08:45 PM Re: smoking a hind quarter [Re: redblood]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12572
Loc: Tennessee

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I've had trouble getting the desired texture for pulling before hitting 160, so, at 135, I place the meat in a mixture of the drippings and venison stock, wrap and finish in a braise until the texture is suitable for pulling.

Oh yeah, I use a light coat of non hydrogenated lard, not bacon for fat. Bacon dominates the flavor too much.
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#3510129 - 12/21/13 09:15 AM Re: smoking a hind quarter [Re: Poser]
mike243
16 Point


Registered: 09/06/06
Posts: 11565
Loc: east tn

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Done a huge neck roast wrapped in bacon after putting a rub for 8-9 hrs. It was tender & very good. Bacon didnt take over but did keep it moist
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#3522754 - 12/30/13 04:56 PM Re: smoking a hind quarter [Re: mike243]
Kritter Gitter
4 Point


Registered: 09/24/11
Posts: 266
Loc: N. East TN

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I ended up wrapping it in bacon and injecting it with apple juice. Turned out really good, and tender. cooked it for about 7 hrs over applewood smoke.
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