How do you smoke your shoulders or hind quarters?
Printable View
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.
Sent from my SCH-I545 using Tapatalk
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