Thread: Deer on MasterBuilt

How do you smoke your shoulders or hind quarters?

Coated in dry rub, wrapped in bacon, tight foil wrapped (first few hours) injected with flavorins' smoke for 4 -6 hours or until internal temp of 160 or so.. at hour 5, I put a tenderloin and back strap on the grill after a 24 hour marinade.. the grill side is better, but the quarter and shoulder ain't bad neither.. and I use a ole local made smoker.. so ain't totally sure on a Master built, I'm sure it will vary.. :-)

What snubbys said, but I would use some wood hickory or apple. You might try wrapping in aluminum foil about half way if you're wanting to make Bar-B-Q sandwichs.

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Inject hind quarter with cajun injector (blend your choice) . smear completely with mustard, wrap with bacon , cover top with pineapple slices cook to 165-170 degrees on meat thermometer . Also pour one 2 liter of sprite in water pan . Call me when done .

My friends made some andouille brats venison just here a bit back smoked, you wanna talk about good stuff