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#3509765 - 12/20/13 08:45 PM Re: smoking a hind quarter [Re: redblood]
Mud Dauber
16 Point

Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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.
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

#3510129 - 12/21/13 09:15 AM Re: smoking a hind quarter [Re: Poser]
16 Point

Registered: 09/06/06
Posts: 12256
Loc: east tn

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
prayers sent for our friends in need every day

#3522754 - 12/30/13 04:56 PM Re: smoking a hind quarter [Re: mike243]
Kritter Gitter
4 Point

Registered: 09/24/11
Posts: 281
Loc: N. East TN

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.
Train like your life depends on it!

Make every day a training day!

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