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roof Offline OP
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I have a propane fired smoker and lots of cherry wood.I'll be smoking (3) 2 1/2 hind quarter roast for the first time. Any recipes or advice?

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Found this - it does look tasty! I'd guess you have to be really careful not to let it dry out or overcook...

http://www.oakridgebbq.com/smoked-venison-roast/#axzz3QLIfXmxy

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roof Offline OP
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Thanks Dan. That looks easy enough.

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That does look like a good recipe Dan. Personally I wouldn't use the BBQ sauce, but that's just me. I would also shoot for about 125 and let it rest for thirty minutes. Rare is fine with me, but I can't stand overcooked venison, it is already dead.

Roof, let us know how it turns out.



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10/4 on the 125 degrees over cooked venison is like eating cardboard


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10/4 on the 125 degrees over cooked venison is like eating cardboard


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roof Offline OP
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Starting the brine now and smoking tomorrow.I'll report after the game.
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I smoked a whole hind quarter from a small deer a year ago. I did brine it overnight, applied a bit of rub and smoked it to a low temp. Then sliced it thin with a sharp knife and set up a nice platter. Took it to a Christmas party. Awesome flavor...


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I have a friend here that does a great venison slowcook/smoked.
He takes the ribs w/ straps and loins still in place and cuts the rib bones all off even to about 4-5" which makes little legs to stand the rack up on the cooking rack, then uses the usual-mustard/dryrub etc and then very slow & low cooks it whole. Usually with a hind quarter off to one side.


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roof Offline OP
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It turned out great!I smoked it at 250 for about 4 hours then at internal temp of 125 I took it off to rest for an hour before slicing.

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Sounds perfect joe!


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Originally Posted by roof
It turned out great!I smoked it at 250 for about 4 hours then at internal temp of 125 I took it off to rest for an hour before slicing.

Exactly how I did mine. Quite a delicacy...


[Linked Image from i.imgur.com]



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Originally Posted by roof
It turned out great!I smoked it at 250 for about 4 hours then at internal temp of 125 I took it off to rest for an hour before slicing.


Drooling! cool



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I did a back strap this weekend that was marinated doe 2 days

Smoked on 230 for about an hour turned out to be the most tender, juciest backstrap i've ever had

Sliced up left overs in the AM and pan seared each side and fried a couple eggs and had it for breakfast


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