Smoking vension

[TexMike]

Howdy Folks,

I'm wanting to cook a venison hindquarter in the offset smoker. I'd like to get some ideas on rubs, baste and methods etc. Can anyone chime in with some ideas?

Thanks, Mike

[Okie Sawbones]

I'd like to see replies myself. Never cooked venison on a smoker.

[Txdragon]

Depends on your personal preference of doneness. I don't advise well done for venison at all. There's a happy spot between medium rare and medium. I've done salt, lemon pepper and rosemary for seasonings, but use what you like! It's a strong, resilient meat that can withstand a decent punch, so I tend to sway toward citrus.

[woodenvisions]

Can't help you with smoking them, I've only done backstraps, usually running them under the mallet for a while, then flour, egg bread crumbs and in the cast with hot oil, then under a mound of mozz for Venison Parm...

Good luck, I'm curious how they come out.

Btw, I would still beat the wheels off of them with a mallet before you season and smoke them.

[OldUsedParts]

T-Mike, your biggest enemy in doing Bambi Leg low and slow is getting it to "Dry" - - Venison is not known for marbling/fat/moisture so you need to possibly consider a water pan, injection possibly or cover with bacon so the fat constantly bastes the hind quarter - - - I tried to find a Youtube for you but had no luck which tells us something, eh? - - - - now, after rambling all of that, we have done them on the deer camp with "minor" success over charcoal indirectly but afterwards we always wished we'd just sliced and fried or quick seared it over coals with sauce at the finish.

I always preferred my shoulders and hind leg meat ground up into some of the best Smoked Sausage ever

[Ranchertx]

We eat tons of Vinson and have all my life. Best thing to do with that hind quarter is to either cut it into steaks, or cube, or make HB out of it.
I have had very little luck smoking any of the deer quarters. It just does not have enough fat content, and will dry out long before it gets tender.

We cut Hams into 1/2 thick steams and grill them hot for 3 minutes per side. We also add beef fat and grind it for burger, or, cube it for stem or Asada.
You have some really good met there, hate to see it wasted.

[TexMike]

Well folks, you've kind of reinforced my thoughts about the hindquarter. I couldn't figure an elegant way to deal with the dryness. I thank you for your thoughts but I'm going to move this back for further research.

[OldUsedParts]

Good Luck AND if you discover any Bambi Smoking Secrets you'd better patent it before telling us Carnivorous Cooks.