Smoked deer hind quarter
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!
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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.
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Wooo boyyy doggy
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Looks really good. Aside from the tenderloins & backstops, used to get as many steaks and chops as possible. Then roasts with the rest "hamburger".
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Great looking and making me hungry
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Looks wonderful, it doesn't look dry and yucky.
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You are making me hungry !!!!
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I nearly short circuited my keyboard from my drooling this morning! Darn good looking eats there!
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