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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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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.
Sean
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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
My dog is a member of the "Turd Like Clan"
Covert Trail Cameras are JUNK
3 Time Dinkathon Champion #DinkGOAT
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Starting the brine now and smoking tomorrow.I'll report after the game. Joe
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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.
FJB & FJT
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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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My dog is a member of the "Turd Like Clan"
Covert Trail Cameras are JUNK
3 Time Dinkathon Champion #DinkGOAT
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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. Exactly how I did mine. Quite a delicacy...
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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. Drooling!
Sean
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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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