Smokin a hind quarter .

[BigThicketBoy]

Low 225° about how long will it take?
How can I tell when done?

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[CrookedArrow]

Human?

[125Dad]

Check temps. I do same as beef. No more the medium rare.

[oktx]

IT of 135°-140°.

[waterdog]

is it a cowboy hind quarter ?

[shark79]

is it a cowboy hind quarter ?

Nope. It's a spare rib!

[Snowflake Killa]

Have some coffee with it.

[BigThicketBoy]

IT of 135°-140°.

Thanks.
For all you other comedians. I hope you blow your typing fingers off with an M80[emoji3]

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[shark79]

Thanks.
For all you other comedians. I hope you blow your typing fingers off with an M80[emoji3]

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[steve morton]

Baste with butter and paprika with a little bit of lemon juice. Looking good.

[boh347]

Bacteria on whole cuts, like steaks or roasts, usually are just on the surfaces so these cuts can be cooked to a minimum internal temperature of 145° F. All ground venison needs to be cooked to at least 160° F. When you grind meat, you spread any bacteria present throughout the entire batc

Mmm k

[.270]

Let us know how it turns out! I tried to do one, but it didn't turn out as good as it should have.

[SaltwaterSlick]

Mmm k

Meh, that's more of that gubment mumbo jumbo... 160 degree internal temp = burnt roast...

I personally cook mine to only 125 degrees... 130 at the very most... just like a prime rib. No marbling in venison like beef, so it's a LOT easier to over-cook it to dryness.

Slow as OP is cooking it, by the time the internal temp gets to 130 degrees, it'll be tender yet still juicy.

Lookin' good BTB!

[BigThicketBoy]

Was about 150 but still came out nice and tender and juicy.

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[Tx_Wader]

Sure looks good!