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Deer Hind quarter

BADaQ
BADaQ Posts: 159
edited November -0001 in EggHead Forum
Ok, A kid I coach gave me a hq and I have never done one on an egg. I would usually soak the meat in a brine and cook over a pan of beer water to about 155*. Anybody got an idea? This cook will take place saturday morning.
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Comments

  • Rolling Egg
    Rolling Egg Posts: 1,995
    Seems like everytime this comes up there are very few replies. I can't help you none as I've never tried to cook venison. If I went at it blind I would probably brine it like your talking about and rub it with some type of seasoning. I would probably go with this Willinghams stuff that I have. I would go 250 dome until it reached about 150 internal and I would then wrap it in foil. Take it on up to the temp I wanted to pull at. I did a lil research and see where most people eat it a little bit rare. Not really rare but I dont think I would go to 195 like a butt. I would also spend some time maybe looking for an injection recipe. Good luck with it and post the results good or bad. I have access to deer but have never done it. You may be my inspiration!
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  • Richard Fl
    Richard Fl Posts: 8,297
    This worked for us.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=650437&catid=1
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  • Smoking Coles
    Smoking Coles Posts: 230
    Allen,

    Definately don't try to do it like a picnic or Boston Butt. Venison has very little fat and would not do well at temps in the 190 to 200 range. I would even keep it below the others recommendations of 150. I would probably try and remove it around 135 and let it rest for 30 mins or so. If I were doing it, I would probably inject it with some soy sauce, worcestershire, dales sauce and apple juice. Would set the egg up and do it at 350 or so indirect. I saw an interesting recipe awhile back about saving and melting bacon grease and using it in an injection with leaner cuts of meat. Not really sure about that, but maybe some others will chime in. Fidel may have some suggestions.
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  • BADaQ
    BADaQ Posts: 159
    Thanks. I never do deer over 150 because of the dryness. I have had success before by doing it indirect at 250* for 1hr uncovered for smoke then pulling and putting it in a aluminum pan with 1 beer, 1 cup of dales and 1 cup of water. I then chop up onions and put around the bottom of the pan. bacon goes on the top. the covering the pan with foil so that it keeps the moisture in. Basting every 45 minutes until it hits around 140*. then pulling it off and leaving it wrapped in its bath tub for at least 30 minutes. We eat it out of that pan with white loaf bread! however this was done on a metal smoker/grill combo.
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  • Poppasam
    Poppasam Posts: 440
    One of the simplest I have done is using an oven roasting bag, I follow the directions on the bag, sprinkle Tony's all over it, and then spread two packs of Lipton's onion or onion mushroom soup mix over it. I use platesetter legs up and flat pan to set it in on top of the grill. Cook till tender and shread it to make sandwiches. Never have any leftovers.

    Good Cook,
    Poppasam
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