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Smoked deer hind quarter
jimdeere
Member, Moderator Posts: 26,149 ******
A friend smoke this on his pellet smoker. Brined for 6 days, rub applied and refrigerated for three days.
Smoked at 300 degrees. until internal temperature is 140 degrees.
Mmm!
Comments
That does look good. I make a mix of: 1 gallon of water, 8 to 10 ounces Tender Quick, 11/2 pounds brown sugar. Marinate and inject back straps, refrigerate 3 or 4 days , cook it on the grill indirect heat in shallow pan until center is 155°. Tastes just like Canadian bacon.
Wooo boyyy doggy
Looks really good. Aside from the tenderloins & backstops, used to get as many steaks and chops as possible. Then roasts with the rest "hamburger".
Great looking and making me hungry
Looks wonderful, it doesn't look dry and yucky.
You are making me hungry !!!!
I nearly short circuited my keyboard from my drooling this morning! Darn good looking eats there!