Smoked Venison ?

[vabbq]

Someone has offered me some venison hind quarters to BBQ. Has anyone done this. Is it good and how would I do this (time, temp, internal temp, wrap, etc). Thanks !!!

[redneck cooker]

vabbq, We cook a lot of venison here in Texas, it is a great meat. The only drawback is that is almost too lean. You will need to inject or marinate befroe you put on the smoker. Wrapping it in foil will be amust with some sort of juice in the foil with tghe meat(apple, pinealpple,cran-grape) I always cook mine to an internal temp of about 175-180, unwrap and inspect, usually at that temp it is tender and falling off the bone. Hope this helps. It is very easy to dry out and then you have a hind quarter of deer jerky, which is great also. :D :D :D :D :D :wink:

[Woodman]

I like to have some Texas Pepper Jelly with my venison!! :lol: :D

[gsmith]

I have smoked two hind quarters - one I smoked at too high a temp for too long and it came out dry.
The second one I smoked at 225 for two hours then foiled it and put it back on for two more, took it off and let it rest for an hour and it was great.
These quarters were from about a 120 lb deer so they were on the smaller size.
Bothe of them were rubbed with Jimmy Baughs Smoked Delights rub and I didn't do anything else.
I am smoking my third tonight/tomorrow morning and will try the texasbbqrub on it and do it the same as the second one. I'm hoping my order of texaspepperjelly comes in today so that I can try it on the meat. I might slather it on before i foil it.