Hey everyone, a friend of mine offered me a whitetail deer hind quarter to smoke. It’s about 10 pounds, and I’m eager to try it out. Does anyone have suggestions for rubs, brines, marinades, smoking times, or the best wood to use? Your tips would be greatly appreciated!
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I’ve got a whitetail hind quarter to smoke, and I’m thinking of wrapping it in bacon for extra flavor. Season it with your favorite spices, then into the smoker it goes. Aim for an internal temperature of 160°F to keep it juicy. I remember a post where someone made slits in the meat, stuffed them with bacon, and then wrapped the whole thing in bacon. It’s supposed to keep it from drying out. Can’t wait to see how it turns out!