Smoking a Hind Quarter

[Sleepy]

Anybody done it/do it?

I've got a large hind quarter from a Kansas deer that I'd like to smoke. Shanks are cut off, so it's basically a giant ham. Anybody have any pointers and if you've done it, how'd it turn out?

[spikebuck]

They turn out great. Season it up and smoke it low and slow.

[Tyler's Outdoor]

Smoke on low heat for a couple hours or so, then wrap it up in foil and smoke it till its done.

[Sleepy]

They turn out great. Season it up and smoke it low and slow.

Making this sound promising already!

Any particular temps you like to stick with? Smoker temps and internal meat temps?

[Skinny]

Drink 2 beers. Season meat. Drink 2 beers. Light pit. Drink 2 beers. Throw meat on pit. Drink 9 beers. But meat in foil pan. Add 1/2 stick of butter. Add a splash of beer. Cover pan with two layers foil. Put back on pit. Drink 9 more beers. Eat.




[emoji12]


Skinny

[mikeyb_23]

I did one around 250° and wrapped it after a couple of hours. Left it in till it started fall apart tender, added a little apple juice when wrapped. Turned out good, tastey and juicy.

[flinger]

Drink 2 beers. Season meat. Drink 2 beers. Light pit. Drink 2 beers. Throw meat on pit. Drink 9 beers. But meat in foil pan. Add 1/2 stick of butter. Add a splash of beer. Cover pan with two layers foil. Put back on pit. Drink 9 more beers. Eat.




[emoji12]


Skinny

Almost a case, never tried a hind quarter but no way I would be awake for the feast.... I know I'm getting old. Just can't hang with you young guys any more.

[Skinny]

Almost a case, never tried a hind quarter but no way I would be awake for the feast.... I know I'm getting old. Just can't hang with you young guys any more.

Haha! Adjust quantity accordingly. I'm not a huge fan of smoking deer quarters...I prefer pig on the pit myself.


Skinny

[dustoffer]

I'm with Skinny on this--though I do love smoked 'straps.

[Shake N' Bake]

Drink 2 beers. Season meat. Drink 2 beers. Light pit. Drink 2 beers. Throw meat on pit. Drink 9 beers. But meat in foil pan. Add 1/2 stick of butter. Add a splash of beer. Cover pan with two layers foil. Put back on pit. Drink 9 more beers. Eat.




[emoji12]


Skinny

Yep definitely gonna have to try this method!

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[mhunter6]

I usually do this with medium wild pig hams but never a deer. I have always worried about drying it out due to them being so lean.

[CJMO74]

Same as mhunter6. Always thought it would dry out?

[steve morton]

Use lots of paprika smoked over mesquite, wrapped in a foil pan.

[Tom]

yesterday I chowed down on some venison boudin that was made with the venison smoked before it was mixed......was epic and will try this myself....just an FYI on what you can do with the leftover smoked Venison!

[texan4ut]

I like to inject them with Tony Chacheres Cajun Butter marinade then slow smoke it