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Another Hindquarter

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Another Hindquarter

Postby terry08 » Thu Dec 15, 2016 4:44 am

Pulled off the smoker at 2:00 a.m.
Where do they keep coming from, two more going in the box today.
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Sliced Sirloin :
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Sliced Top Round :
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Sliced Bottom Round:
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The ends and pieces in the small crock pot, with barbecue sauce. On high for 6 hours. Fantastic pulled venison sandwiches.
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Re: Another Hindquarter

Postby terry08 » Thu Dec 15, 2016 7:40 am

All finished and heading out for more.

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Re: Another Hindquarter

Postby triple_duece » Thu Dec 15, 2016 7:41 am

You either have to stop posting this kind of stuff or start delivering lol. Looks awesome.
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Re: Another Hindquarter

Postby gtk » Thu Dec 15, 2016 8:53 am

looks great! i have yet to try my hand at smoking anything
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Re: Another Hindquarter

Postby jv » Thu Dec 15, 2016 9:56 am

Info Terry.....
Time
Temp
Seasoning
RESPECT THE LAND AS WELL AS THE GAME YOU HUNT

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Re: Another Hindquarter

Postby Curlyjack » Thu Dec 15, 2016 10:45 am

triple_duece wrote:You either have to stop posting this kind of stuff or start delivering lol. Looks awesome.



I am with triple_duece, you got my mouth watering and it is still a hour to lunch! Looks Delicious! :ylsuper:
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Re: Another Hindquarter

Postby terry08 » Thu Dec 15, 2016 12:03 pm

Ok Jv, it's very simple, clean the quarter up good. I cut several slits in it and plug each hole with garlic and if I don't have bacon, I put a pat of real butter in each hole with the garlic. Then rub it down heavy with your favorite rub. I laid bacon strips all across the top of this one no butter.
I set the smoker to cook at 225 degrees, which on mine means 245 degrees. If adding chips, I smoke for about two hours. This one was at 163 internal temp at 12 hours.
Normally I like to pull at 140 degrees, place it in a foil pan with apple juice and cover. Then back in to steam until 160 degrees. I didn't do that with this one and it was moist inside.
Each quarter is different so I like the foil and apple juice method to insure it's moist.

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Re: Another Hindquarter

Postby flipper » Thu Dec 15, 2016 3:07 pm

Looks and sounds fantastic Terry. I love your cutlery too!


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Re: Another Hindquarter

Postby triple_duece » Thu Dec 15, 2016 3:29 pm

Ok I have a question terry. Do you debone it and pull the gland out the ham or cook everything then pull it.
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Re: Another Hindquarter

Postby jv » Thu Dec 15, 2016 6:58 pm

Thanks Terry
RESPECT THE LAND AS WELL AS THE GAME YOU HUNT

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