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Hi all
Brand new to Cookshack cooking. Just got a model 50 yesterday.I am smoking venison sticks now.After they are done I would like to smoke a rear quarter of venison.The cut is around 15lbs.I have seen this cut as just smoked, no crust/bark. How did they do this?
Any suggestions would help? Thanks
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Smoked 4 quarters this past weekend for customers.(2 front and 2 rear). First be sure you get as much of the membrane off the meat as possible-if not the rub will not "take" to the meat. Any good beef rub works well. Rub them and let them "cure" with the rub on for up to 12 hours. At 225 they should hit about medium-med-rarish at about 4 hours. 5 hours and they should be pretty much medium all the way through. Deer is a tender but lean meat and will cook pretty quick.
Hope this helps!
Zeb

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