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Deer Hind Quarter

by Josh

I just found your site, and it's probably a little late for this, but I'm going to smoke a deer hind-quarter tomorrow, and I'm not real sure how long per pound, and at what temp. to cook it. I know deer do not have that much fat, so I'll be stuffing it with andouille sausage, and wrapping in bacon. I'm assuming an hour to an hour and a half a pound, about like pork, at about 225 - 250 degrees F. If you have any inclination at all, please help?

Thanks!!!

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Deer Hind Quarter

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Oct 02, 2009
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by: oscar

The sausage and bacon should help a lot. You might consider wrapping it in foil after a couple of hours of good smoke hit it. That will keep it from drying out as much. I think you're about right on the time. 1 to 1 1/2 hours a pound.

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