HowboutthemCowboys Posted December 8, 2007 Share Posted December 8, 2007 I have a couple hind quarters in the freezer that have been boned, and am thinking about doing one in my smoker for the Super Bowl. Could I just rub it, smoke it, shred it and add bbq sauce for sandwiches ala pulled pork? My concern is (for those that may not know) is there's not an ounce of fat on these things and I'm worried about it drying out. As I said they're boned out ( I'll be slicing some for cheese steaks) and I figured I'd tie them up first. Any and all suggestions appreciated. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted December 8, 2007 Share Posted December 8, 2007 I've done a venison roast once on the smoker. Couldn't tell you what part of the deer it was from. Turned out real good. What I would do the second time: Smoke it for about an hour. Put it in foil and mop it, and then finish it off the rest of the way in the foil. That way it will steam a bit in the mop to give it some moisture. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted December 8, 2007 Author Share Posted December 8, 2007 I've done a venison roast once on the smoker. Couldn't tell you what part of the deer it was from. Turned out real good. What I would do the second time: Smoke it for about an hour. Put it in foil and mop it, and then finish it off the rest of the way in the foil. That way it will steam a bit in the mop to give it some moisture. 200-215 degrees....7-8 hours? I'll weigh it and get back to you but I'm guessing it goes about 10 pounds. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted December 8, 2007 Share Posted December 8, 2007 (edited) 200-215 degrees....7-8 hours? I'll weigh it and get back to you but I'm guessing it goes about 10 pounds. I'd go at 250. Seems like a lot of guys around here in the BBQ contests are going with higher temps lately. I've seen 'em up in the 275-300 range even. And the success rate has been good. Edited December 8, 2007 by Chief Dick Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted December 8, 2007 Author Share Posted December 8, 2007 I'd go at 250. Seems like a lot of guys around here in the BBQ contests are going with higher temps lately. I've seen 'em up in the 275-300 range even. And the success rate has been good. Thanks CD. Am I looking for a certain internal temp then instead of a certain amount of time in the smoker? Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted December 8, 2007 Share Posted December 8, 2007 Thanks CD. Am I looking for a certain internal temp then instead of a certain amount of time in the smoker? At least 165. If your plan is to shred it and make sammiches with it, cook it higher. It will pull apart a lot easier, and don't worry if it dries out a bit, especially if your plan is to add some sauce to it for the sammiches. When I do pulled pork I let it get to an internal temp of about 200. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted December 8, 2007 Share Posted December 8, 2007 Basically an hour/pound is usually a good rule of thumb. That's at 225 degrees. You go up a little bit on temp and you can reduce that quite a bit. And in essence the meat can only absorb so much smoke, and it usually absorbs the max smoke the first hour or two. After that you are just cooking it. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted December 8, 2007 Author Share Posted December 8, 2007 Basically an hour/pound is usually a good rule of thumb. That's at 225 degrees. You go up a little bit on temp and you can reduce that quite a bit. And in essence the meat can only absorb so much smoke, and it usually absorbs the max smoke the first hour or two. After that you are just cooking it. Thanks Chief Quote Link to comment Share on other sites More sharing options...
MuddyPaws Posted December 16, 2007 Share Posted December 16, 2007 And how'd it come out? Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted December 16, 2007 Author Share Posted December 16, 2007 And how'd it come out? Thinking of trying it for the Super Bowl. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 17, 2007 Share Posted December 17, 2007 read this and thought it was a done deal...... i usually do pulled pork by searing and then slow braising...... so wonder if you might want to smoke it then finish it off by braising??? Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted December 17, 2007 Share Posted December 17, 2007 read this and thought it was a done deal...... i usually do pulled pork by searing and then slow braising...... so wonder if you might want to smoke it then finish it off by braising??? Interesting. Might have to try that. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 17, 2007 Share Posted December 17, 2007 Interesting. Might have to try that. something like half and half... to get the flavor of the smoke, but the tenderness of the braising Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted December 17, 2007 Author Share Posted December 17, 2007 something like half and half... to get the flavor of the smoke, but the tenderness of the braising sounds good Bier. Never braised anything before though....tips? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 17, 2007 Share Posted December 17, 2007 as i haven't smoked then braised, here's my suggestion..... smoke it as you or cd/unta/sld/pd reccommend..... go about half way. transfer to a roasting pan. now, not sure what direction you are doing with flavor (rub, sauce, etc)... i like using cherry coke, chili powder, garlic powder, minced garlic, brown sugar (or molasses or honey). after the meat is in the pan, you want the pan to be about half full. cook at 250ish. i rotate it as when you i get color on a particular side.... once i get color on all sides i loosely cover with foil and let it go until tender.... basting every 15-20 minutes Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted December 18, 2007 Share Posted December 18, 2007 i like using cherry coke, chili powder, garlic powder, minced garlic, brown sugar (or molasses or honey). All of that would go good with my dry rub. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 18, 2007 Share Posted December 18, 2007 All of that would go good with my dry rub. bumbed i didn't get that chance to get out to kc Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted December 18, 2007 Share Posted December 18, 2007 bumbed i didn't get that chance to get out to kc Agree. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.