Deer Hindquarter Suggestions

[WOODIE13]

Cooking them whole, I like the bone in there myself. Keeps it moist and tender.

Gives it some flavor too

 

[campboy]

Y’all have talked me out of injecting so I’m gonna treat this like ribs. BBQ rub, Italian dressing, and beer. Let sit in the fridge overnight. Charcoal and pecan wood grill. Hour or two then wrap in foil with a little beer and apple juice.

 

[campboy]

Ready to be put to bed for the night

 

[campboy]

And so it begins…..

 

[campboy]

Update: smoked 1 hour each side. Put in pan with beef broth, beer, and stick of butter. Cover. Put on gas grill for several hours. Oh, and drink more beer

 

[campboy]

I’m making a lot of this up as I go

 

[specialk]

I’m making a lot of this up as I go

Thats how you learn, that dog will hunt, keep it low and slow and you will be fine

 

[campboy]

Pics of the backstraps

 

[campboy]

Pics of the hindquarter coming soon

 

[campboy]

FINISHED!!!!

 

[campboy]

Tastes awful

 

[campboy]

Not pictured is the green bean casserole, tater dressing, and cabbage and ham

 

[campboy]

Which tastes awful as well

 

[specialk]

Did good....

 

[campboy]

Thanks brother. Thanks to all for the suggestions. Marinate, cook slow, liquid, liquid, liquid.

 

[campboy]

And put in a pan, cover and low heat for several hours

 

[NCHillbilly]

Tastes awful

You are a liar. I've cooked enough of those to know better.

 

[Geffellz18]

Thanks as always GON Foodies! Dad brought up a couple of deer hams and wanted to smoke them up-Perfect timing for this thread as I used the input shared here to take a stab at them!
Rubbed with a light coat of Montreal Seasoning and covered with thick cut bacon. Will smoke for a couple of hours @ 225, cover and toss them in the oven to finish off-No need to waste pellets once they’re covered!

 

[Geffellz18]

Pulled off the smoke & into the oven!

 

[Geffellz18]

Finito’