KirkV Posted August 9, 2009 Report Share Posted August 9, 2009 Well here is my next to last deer roast out of the freezer after I had injection marinaded a creole butter and rubbed with nce spices on the outside. We smoked it till a 135 degree inside temp. It was to die for for sure. Quote Link to comment Share on other sites More sharing options...
Adjam5 Posted August 9, 2009 Report Share Posted August 9, 2009 Your making me drool Kirk . Looks delicious. Quote Link to comment Share on other sites More sharing options...
Doe-ee Posted August 9, 2009 Report Share Posted August 9, 2009 Wow! What a feast! Quote Link to comment Share on other sites More sharing options...
OJR Posted August 10, 2009 Report Share Posted August 10, 2009 Looks good enough to eat! LOL!! Quote Link to comment Share on other sites More sharing options...
backwoods07 Posted August 10, 2009 Report Share Posted August 10, 2009 Wow, I wish I could cook my roasts like that. That looks amazing! Quote Link to comment Share on other sites More sharing options...
Hunt or be Hunted Posted August 10, 2009 Report Share Posted August 10, 2009 man i dont think that's any good, send it here ill do something with it for ya. Quote Link to comment Share on other sites More sharing options...
Shaun_300 Posted August 10, 2009 Report Share Posted August 10, 2009 Oh man Kirk that looks good! Now I'm hungry. :D Quote Link to comment Share on other sites More sharing options...
NS whitetail Posted August 10, 2009 Report Share Posted August 10, 2009 wow................. that looks tasty Quote Link to comment Share on other sites More sharing options...
redkneck Posted August 10, 2009 Report Share Posted August 10, 2009 I havent tried that in years. Last time I did it, we needed to get the dogs to chew it first to get it tender enough. Maybe we'll give it another go this year. How long did you smoke it? Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted August 10, 2009 Report Share Posted August 10, 2009 Man that looks really good Kirk. Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted August 10, 2009 Report Share Posted August 10, 2009 Did you smoke that with the bone in it and if so does it add more time to your cooking.We have always taken the bone out of our deer hams but may have to try one with the bone in,it looks pretty tasty. Quote Link to comment Share on other sites More sharing options...
c_lou Posted August 10, 2009 Report Share Posted August 10, 2009 I'll pm you me address and you can send me the leftovers. Nobody likes those anyways. Quote Link to comment Share on other sites More sharing options...
KirkV Posted August 10, 2009 Author Report Share Posted August 10, 2009 Yeah we do it with the bone in it and just cook it slow. We pulled it at 130 degree internal temp and it was covered with foil about 1/2 hr on the counter and the temp rose to 140. Just right. Quote Link to comment Share on other sites More sharing options...
Snipe Posted August 11, 2009 Report Share Posted August 11, 2009 Well done and a Outstanding job.. Hard to beat a smoked hind quarter.. Quote Link to comment Share on other sites More sharing options...
layin on the smackdown Posted August 11, 2009 Report Share Posted August 11, 2009 UUUMmmmm.....Kirk.....ya, i never got my invitation.....whats up with that? Quote Link to comment Share on other sites More sharing options...
woolybear Posted August 12, 2009 Report Share Posted August 12, 2009 That does look scrumptious. I'd be tempted to use the bone as a toothpick so's not to let any go to waste.:tooth: Quote Link to comment Share on other sites More sharing options...
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