smoked deer ?

[Sniper 79]

Has anyone ever smoked a whold deer leg? I have one left and want to give it a shot. Any ideas wold be much appreciated.

 

[Glockowner]

Seems like it might not be the best application because of the low fat content.

Maybe if you wrapped it in bacon to keep it from drying out too much?

I smoked the loins once, but that was at about 350 which is higher than normal smoking temp. It was only for about 20 minutes, and they were still medium rare inside but gained the smokey taste. Excellent stuff.

 

[vwarren]

I have done it and its Great!!!

 

[.356luger]

Havent smoked deer yet key word yet. Ive done pork butts 9.5 hours at 235 or so and whole Chicken whole ducks beef jerky and pork loins. I plan on smoking a deer roast but im going to melt butter and mix my spices in that then inject the concoction. Then paint the outside with maple syrup rub it with spice and smoke it in a pie plate. I find that the juice collected in the pie plate can be used to moisten the meet afterwards.

 

[dnurk]

We do at least 2 or 3 deer shoulders ever year. Very simple

Rub with your favorite dry rub. Smoke over a low fire for about 4 hours. I have a Big Green Egg and keep the temp around 225. I like a heavier smoke flavor and use some white oak from our woods.

After 4 hours, wrap the entire leg in foil. If you have a disposable turkey roasting pan it is much easier. Add in about 3/4 cup of liquid. I like a mix of apple juice and apple cider vinegar. Put it back in the smoker for another 3-4 hours.

Check for doneness. It should be fork tender like a pork butt.

Easy, simple, and almost foolproof. You will be impressed.

 

[tooleman]

It depends on what you mean by smoke. You can cure it and make "deer ham". But you have to cure it before you smoke it if your doing it that way. I have heard very good results from deer ham.

 

[Sniper 79]

We do at least 2 or 3 deer shoulders ever year. Very simple

Rub with your favorite dry rub. Smoke over a low fire for about 4 hours. I have a Big Green Egg and keep the temp around 225. I like a heavier smoke flavor and use some white oak from our woods.

After 4 hours, wrap the entire leg in foil. If you have a disposable turkey roasting pan it is much easier. Add in about 3/4 cup of liquid. I like a mix of apple juice and apple cider vinegar. Put it back in the smoker for another 3-4 hours.

Check for doneness. It should be fork tender like a pork butt.

Easy, simple, and almost foolproof. You will be impressed.

This was the info I was looking for brother! I will give it a shot. I did some St. louis style spare ribs yesterday in a similiar fashion 3-2-1- method and they were great. I am going to give this a shot. The drool is starting to run down my chin! Thank you

 

[Sniper 79]

I have done some loins I marinated with Itialian overnight then wrapped in cheap bacon and they were unbeatable smoked with hickory. I also added some apple juice in the water pan. I laughed at my two year old daughter when she was double fisting as fast as she could.

 

[Nemesis]

my brother and i smoke a lot of deer and other types of meat. we use a traditional smoker not a grill, keep your heat around 180 deg, also refereed to as cold smoke, if you get to hot it will dry out and it might as well be dog food. you can inject it like a turkey with various juices/spices. your wood will also make a huge difference in flavor and so forth, for deer i mix 75% maple and 25% hickory, be careful using hickory it can get away from you and get way to hot.

 

[gvsugod]

We do shoulders.

Season it however you want, even stuff the meat with seasoning. Then cover it in the thickest best bacon you can. Smoke it however you normally do. It is amazing.

 

[flhultra]

great, now I'm hungry.

 

[model60]

I have had deer haunch BBQ'D in O-boro, Ky style with qt. jar of sauce, was GREAT!! Whole turkey also, leftovers make a great turkey salad.

 

[Indy_Hunter68]

Had a deer ham smoked for me at Klaus' German Sausage on S. Shelby St in Indy, since I don't have a smoker ....YET. It was pretty dang good. Now I HAVE to get a smoker.
Reasonably priced, and they will also smoke other game for you as well. (fish, fowl, loins...)

 

[Sdixon]

Yep, apply your rub like your would a pork shoulder, lay the smoke to it for 4-5 hours then wrap with foil and cook till fork tender.

 

[trophyhunter]

Smoked deer shoulder is delicious, I like to finish them all the way on the smoker and use a fillet knife to slice the meat paper thin, the thinner the better. Try it with your favorite rub or brine you'll love it!

 

[jsn_mooney]

I've had it done, and would HIGHLY reccomend tying it, not for sure where you are but I think the Nightstown Locker can do it, price usually goes by the pound.

 

[dnurk]

This was the info I was looking for brother! I will give it a shot. I did some St. louis style spare ribs yesterday in a similiar fashion 3-2-1- method and they were great. I am going to give this a shot. The drool is starting to run down my chin! Thank you

You will love it. Take some pictures and lets know how it comes out for you.

 

[pmorriso]

Great now all I need is a smoker, bacon, and deer leg.