View Full Version : Venison Hindquarter ?

10-22-2009, 08:00 PM
Buddy wants to smoke a hindquarter. I dont do venison, so, does anyone have any suggestions? What temp to take too, wrap in bacon or not, etc.


10-22-2009, 08:34 PM
I have smoked several ways...
1st. I have smoked wrapped with bacon to the beef temp. for med. rare.

2nd. I have smoked just like doing the SOB. (my favorite)

3rd. I have smoked and then foiled tell 190*. and then cooked covered with a finishing sauce. All are good. but the 2nd was my favorite. I did it just like I was doing a brisket.

Hope this helps.:msn-wink:

10-22-2009, 09:10 PM
Steve, as you know, venison is a very lean meat. When I did mine, I took it off at 145, as requested by the person I was smoking it for. I did lay bacon strips on top of the entire shoulder/quarter. I think it helped, but it was not what I would call tender. To achieve tender for smoked venison will be a challenge.

10-22-2009, 10:04 PM
Take the shank off and save it for stew/soup meat. It'll render to nuthin before the ham gets done, besides, It isn't that tender anyway.

10-23-2009, 11:21 AM
If you want something good try making venison pastrami from the hind quarter. you will need a peice about the size of a beef brisket flat ( 2-3 in. X 6 X 8). If you want the recipe I will put on the forum for you. Takes about 6 days total time.

10-23-2009, 01:31 PM
Please do, Mat...
Make sure you stop into "C'mon in and sit down" for a proper introduction.

10-23-2009, 02:18 PM
You be I'd like to have it.:msn-wink: