FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Help--deer hindquarter

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
missionsusmc
BBQ Pro


Joined: 14 Apr 2008
Posts: 633
Location: Rogersville, TN

PostPosted: Tue Nov 06 12 9:17 am    Post subject: Help--deer hindquarter Reply with quote

I need some help. My FIL gave me a fresh hindquarter to do for Thanksgiving. I know I have 3 weeks, but I need to get this one good. I've done deer before, and it didn't turn out so good. Very dry. Marinade? Rub? Sauce? What's good for deer? I've thought about injecting a marinade, then rub, wrap in bacon, rub some more. I've got a cheapo offset, so I know to put the shank end away from the firebox. It's probably about 10-15 lbs, maybe more. Do I shred it like pork? Or slice it like brisket? Sammies or plain meat? I've got one shot at it, and it's gotta be good. Any help would be appreciated. Thanks folks.
_________________
"Never trust a skinny cook."
"Real men pass gas and use hickory."
"Happiness is...a belt-fed weapon."

Mary had a little lamb, a little brisket, a little ribs, and boy she was full!!!
Back to top
View user's profile Send private message
JoesterVT
BBQ Fan


Joined: 09 Jan 2007
Posts: 249

PostPosted: Tue Nov 06 12 10:26 am    Post subject: Reply with quote

Brine it for a couple days, wrap it in bacon, take it to about 165 and plan on slicing...

Still, probably better off to braise it in the oven...
_________________
Go Hokies!
Back to top
View user's profile Send private message
bud-wie-ser
BBQ Super Fan


Joined: 30 Aug 2009
Posts: 464
Location: Utah

PostPosted: Tue Nov 06 12 11:42 am    Post subject: Reply with quote

Venison is so lean that you will have problems with it drying out and being tough.
I prefer braising in the dutch oven for venison.
_________________
Bud
Sugaz and Spice BBQ
----------------------------------------------
Custom Drum Smoker
UDS
KCBS Certified BBQ Judge
Back to top
View user's profile Send private message
daddywoofdawg
BBQ Super Pro


Joined: 22 Jul 2008
Posts: 3892
Location: Starkweather,ND

PostPosted: Tue Nov 06 12 3:40 pm    Post subject: Reply with quote

What's good for deer? Stay off the Fing road!LOL
Try doing it like a buffalo roast(really),they are both about the same amount of fat or lean.
_________________
Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle
Back to top
View user's profile Send private message
Deep South
BBQ Fan


Joined: 23 Jun 2010
Posts: 200
Location: Jasper, Alabama

PostPosted: Tue Nov 06 12 10:04 pm    Post subject: Reply with quote

Brine in milk for 24 hours, season with dry rub, cover with a bacon weave and cook to 160 internal using fruit wood.
_________________
-Oklahoma Joe Longhorn
-Smokin Tex 1500 CXLD
Back to top
View user's profile Send private message
BigOrson
BBQ Super Pro


Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA

PostPosted: Tue Nov 06 12 10:24 pm    Post subject: Reply with quote

I'm on the braising team. Of course, my ideal play would have been to grind it up and make sausage, but that clearly isn't an option for you.
Back to top
View user's profile Send private message Visit poster's website
bucket
BBQ Fan


Joined: 31 Aug 2006
Posts: 272

PostPosted: Wed Nov 07 12 12:32 am    Post subject: Reply with quote

I brine mine and wrap it in bacon. But the main thing is to not go past medium rare. It is very hard to keep it from drying out past that. Slice it paper thin and throw it on a roll with a little of Roxy's mustard sauce. Killer.
Back to top
View user's profile Send private message
Rinngrizz
BBQ Pro


Joined: 13 Mar 2012
Posts: 525
Location: Sioux Falls, SD

PostPosted: Wed Nov 07 12 12:37 am    Post subject: Reply with quote

I am also on the sausage team, but that not being an option, I'd brine, wrap in bacon and take to 160-165. DO NOT OVER COOK!!! it will be like a quarter of jerky then. as said above, slice thin (electric knife if you have one or slicer after parted out) and serve on a roll.
_________________
Jason

Modified ECB
UDS
Back to top
View user's profile Send private message
Jeb'sQ
Newbie


Joined: 08 Apr 2010
Posts: 59
Location: Manchester, TN

PostPosted: Wed Nov 07 12 2:08 am    Post subject: Reply with quote

The way I do mine is, debone and make slices, almost all the way through every one to one and a half inches. Then I stuf bacon in slices, use kitchen twine to tie it up. Then put on rub and smoke to 140ish, at that point, I wrap in foil, and continue cooking to the 180 range, then slice across the grain, as much as possible.
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26010
Location: Southeast Texas.

PostPosted: Wed Nov 07 12 8:16 am    Post subject: Reply with quote

I am going with the braise in a big ole DO. Make some good gravy and enjoy. Very Happy
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9328
Location: Wasaga beach, Ontario

PostPosted: Wed Nov 07 12 8:23 am    Post subject: Reply with quote

If you got the time and skill I would suggest boning it out and stuffing it with sausage.. It will help keep it from drying out, add some flavour and also a nice bit of bacon on the outside.

Cook it to the 160 range and you should be good.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...
Back to top
View user's profile Send private message Send e-mail
BUGSnBBQ
BBQ Super Pro


Joined: 29 Jul 2010
Posts: 3981
Location: Smyrna, Georgia

PostPosted: Wed Nov 07 12 10:17 am    Post subject: Reply with quote

One of my favorite ways to do hindquarter for people who 'Don't Like Deer' is - Brine in red wine, sliced onions, chopped garlic, sliced oranges, and cracked black pepper (no salt) for 24-48 hours, depending on size. Remove from brine and place in a big pan with a lot of sliced onions, olive oil, and salt. Cover with foil and cook @ 275-300 until IT of 180ish. Figure around 30 mis/lb (again, depends on size). Let rest for an hour or so and slice.

Good luck!
_________________
The Matt Ryan of LIARS! (#2)

I had the RIGHT to remain silent, I just didn't have the ABILITY.

Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims.
Back to top
View user's profile Send private message
mwillis
BBQ Pro


Joined: 06 Nov 2007
Posts: 505
Location: Russellville, AL

PostPosted: Wed Nov 07 12 10:29 am    Post subject: Reply with quote

I'm doing this on a tablet and not too good at copy and paste, or anything else for that matter. But I'll try.

http://www.thesmokering.com/forum/viewtopic.php?p=469464&highlight=#469464


If you search for past threads by me you should find at least one thread about a hind quarter. Summarized: I brined it to draw out blood, rinsed it, rubbed it, covered it with hog jowl, and smoked to about 180?, maybe.
Willis
_________________
OK Joe Longhorn
Weber Smokey Joe
Weber 22.5 Silver
UDS-XT
XT Cart
Back to top
View user's profile Send private message
1MoreFord
BBQ Pro


Joined: 28 Jun 2005
Posts: 594
Location: N. Little Rock & Hot Springs, Arkansas

PostPosted: Wed Nov 07 12 11:19 am    Post subject: Reply with quote

Add me to the braise and gravy advocacy list. Very Happy
_________________
Joe
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group