Got a couple BBQ's going tuesday thru thursday. First round is venison and turkey. Next round is our big bird day turkey.

What rubs have you used for venison? I've never smoked it. I've done lots of beef so I'm thinking something similar will work.

I'm thinking of wrapping with foil at the end too for some extra tenderizing.

 

its been few years back we did hind quarter of a deer,,,,im not sure of the marinate used but i keep a mixtture of spices and herbs use the same for pork and beef,,,,this is an informative site i use SmokingMeatForums.com - Smoker and smoking meat forums and reviews apple wood was the wood we used ,,,, have fun i think bacon might be better than foil at end

 

Try hamming a hind quarter. It's really tasty.

Ham, making at home

(Everything is the same, just sub venison for pork.)

 

Yeah, but it sure is hard to keep it lit....

 

mapp gas is the answer for that problem

 

I have trouble rolling it.

 

That's what the hookah is for...

Sent from my Huawei H881C using IB AutoGroup

 

I was gonna say "bong" but that just seems a little too druggie to me. I actually don't smoke anything (well, except for food items!) but just couldn't resist with an opening like that!

I have a wood-fired smoker that I built but it still has a few problems I need to take the time to iron out, and have been thinking lately of getting an electric smoker just for the ease of use. A buddy of mine has one and smokes stuff all the time, his smoked potatoes are the best I've ever had! Not sure about venison though, the gamey taste always put me off. Never had it marinated/rubbed and smoked before though, does that help to neutralize the gamey taste?

 

depending on how old the deer was ,,,and cut your using for me onions and lots of butter made it best tasting pepper 2,,,young doe is the answer

 

add some hashed browns to it

 

Duuuuuude...

 

Wow.. this thread really took a Southern dive...

In any event, I modified my regular rub recipe and threw in some paprika and ground (home grown) habanero for some zing, not too much. If I remember the proportions it's:
1/2 cup brown sugar
1/4 cup kosher salt
3 tablespoons ground coriander seed
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon chili powder

I added 1/4 tablespoon paprika and 1/4 tablespoon habanero.

When I mixed it up I ran 4x quantity there, so the "additions" were a whole tablespoon.

Last BBQ I prepared was about 80lbs of boston butts and a brisket. I was WAY thin on rub. The batch I made up should counter that problem. I'll be able to use it as I need it and not have to worry about running out in a run.

I do have some dried cayenne peppers I need to grind from this year's harvest. I like those better than the habaneros. The cayenne pepper would be a nice addition, won't make it for this round though.

 

I've had venison fixed many ways, but never smoked. I don't think i'd try that because that could be putting too much flavors into an already wild game flavored meat. But to each his own.

Let us know how it turns out though. I'm just curious.

 

Got a few lbs of roasts to try. I think what I am going to do is split them up and do some with rub and one plain.

With them being smaller cuts than what I am used to (boston butts and brisket) I think I may trim the smoke time to 10 hours. That means meat on at 2am for noon pull-off.

 

that hind quarter we did was started 8-9 am we were eating at 2 pm good luk