How to Get Juicy, Smoky Perfection from a Deer Hind Quarter
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Smoked venison hind quarter. Deboned, brined for 3 days, rolled and tied, then dried for 30 hours. Brined in a basic brine solution with Mexican dried chiles, herbs, coffee beans and a little pink salt for color. Smoked at 180 degrees over pecan wood to an internal temp of 125 degrees and rested an hour to 130 degrees. | Larry White
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Smoked venison hind quarter! This isn’t your average venison stew or burger grind! We decided to take it to the next level with this one. Chexxxxx out the recipe in the bio for full details. #rollingbonesbbq #smokedmeat #venison #bbq #lowandslow | Rolling Bones Barbecue
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