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Smoked Hindquarter

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Smoked Hindquarter

Postby terry08 » Wed Jan 01, 2014 8:40 am

A lot more tender than the back straps. And hoping it brings me luck for the New Year. Image
Image

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Re: Smoked Hindquarter

Postby chadbragg » Wed Jan 01, 2014 1:59 pm

How'd it turn out terry? I have considered smoking some again but my past attempts have been fails
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Re: Smoked Hindquarter

Postby terry08 » Wed Jan 01, 2014 4:01 pm

Turned out fantastic Chad. I have never smoked a hindquarter that didn't turn out to perfection.

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Smoked Hindquarter

Postby lugnutzz » Wed Jan 01, 2014 4:13 pm

I got one I was thinking of beboning and putting in a crock pot for Sunday lunch.

Hoping to get a fresh one today.


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Re: Smoked Hindquarter

Postby huntall » Wed Jan 01, 2014 6:07 pm

Looks great terry! I have not smoked one in a few years, but I have had good luck smoking hindquarters. I always debone the hindquarter, then take about a pound of
Fresh sausage and stuff into the pocket the bone was in .

Next fold the ends and tie with butcher twine. Always turned out great!
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Re: Smoked Hindquarter

Postby terry08 » Wed Jan 01, 2014 6:43 pm

Sounds good huntall, I leave the bone in, I cut slits in the quarter with a pairing knife and put a clove of garlic in each one ten to twelve. I take my finger and push lard into each slit on top of the garlic. I melt one stick of real butter with equal parts of lard and brush the whole thing down. Then I coat it solid with Rebel Rub, or your favorite. Once it has been on the smoker for an hour or so, I then baste it with the butter lard mixture for the first two hours. Then forget it, and let cook for twelve hours total at 250*. I use pecan wood off my trees for first three hours. At twelve hours it will fall off the bone.

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Re: Smoked Hindquarter

Postby huntall » Wed Jan 01, 2014 7:16 pm

I use the Rebel rub also. When I debone...I cut from each end and circle round the bone from each end then twist and the bone pulls out. This way it's one chunck of meat with a pocket in middle to stuff.
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Re: Smoked Hindquarter

Postby dustygoodson » Wed Jan 01, 2014 7:42 pm

:ylsuper: :ylsuper: :ylsuper: :ylsuper: :ylsuper: :ylsuper: :ylsuper: :ylsuper: :ylsuper:
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Re: Smoked Hindquarter

Postby terry08 » Wed Jan 01, 2014 8:29 pm

Huntall, when I take the bone out as you stated. I will grind a back strap with bacon and make venison sausage to stuff. I will then wrap the whole quarter with bacon and place in a net bag and secure tightly, then smoke as stated in previous post. This is done for special occasions only.
On the one last night I used Rebel Rub mixed with Rebel Cajun Season and added more extra corse ground black pepper.

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Re: Smoked Hindquarter

Postby huntall » Wed Jan 01, 2014 8:46 pm

Dang terry...I can taste it now! Everything is better with bacon! :D
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Re: Smoked Hindquarter

Postby gtk » Fri Jan 03, 2014 8:01 pm

i really need to get me a smoker !
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Re: Smoked Hindquarter

Postby flipper » Mon Jan 13, 2014 8:16 pm

terry08 wrote:Sounds good huntall, I leave the bone in, I cut slits in the quarter with a pairing knife and put a clove of garlic in each one ten to twelve. I take my finger and push lard into each slit on top of the garlic. I melt one stick of real butter with equal parts of lard and brush the whole thing down. Then I coat it solid with Rebel Rub, or your favorite. Once it has been on the smoker for an hour or so, I then baste it with the butter lard mixture for the first two hours. Then forget it, and let cook for twelve hours total at 250*. I use pecan wood off my trees for first three hours. At twelve hours it will fall off the bone.

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I know this may not be a significant question, but is the pecan wood green or dry?
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Re: Smoked Hindquarter

Postby terry08 » Mon Jan 13, 2014 8:38 pm

Flipper, what I, used was dry. But green is fine, in fact it will burn slower and at a lower temp. Thus giving you more smoke with less wood. I never soak dry wood in water as most bags of chips tell you to do. The moisture in the smoke lowers your cooking temperature. I do prefer green over dry.

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