This weekend I did a low/reverse sear on these coues roasts, turned out great (not whole hind quarters though) However, Easter weekend I smoked this wild hog ham (whole hind quarter), boned it out wet cured for 7.5 days & tied it up to help evenly cook...
The venison roasts were rubbed the night before, wrapped in saran wrap over night..smoked at 250 indirect until 5 degrees below desired internal temp...removed to resting rack, fired up the primo to 450 and seared direct just enough to add a bark.
For what it's worth, cherry chunks for smoke with venison is the bomb! :)
1) remove the aitch bone (half-pelvis) at the femur ball. Bone out the meat from this section in 1" thick strips If the shank is still attached, cut it off at the knee joint and debone the same way. 2) With a sharp knife, using the point, "roll" the femur bone out, leaving the whole ham in one piece 3) rub the bone channel thickly with a good dry rub seasoning or if you don't have a "pet" dry rub, mix 1 part Tony Cachere's seasoning with 2 parts brown sugar 4) Cut a large, peeled Vidalia onion into 8 wedges (if you don't always have Vidalia onion and Tony's seasoning on hand, stop here and donate the meat to someone who can cook) 5) Lay the strips of boned out meat and onion in the bone channel, and fold it back together. Stitch the ham back together with a carpet needle and cotton sack thread (I save it from feed sacks but you can get it from craft stores) or use a mesh bag like Bob's ham above. 6) Soak refrigerated, overnight in a glass or plastic pan in the following marinade: 1 quarts warm water, 1 pound brown sugar , 1/2 cup Kosher salt, 1 bottle dry red wine, 1 quart apple juice, a handful of garlic powder, a half handful of dry rubbed sage, a pinch and a half each of dry rosemary, and of powdered cumin Bring smoker up to 220 degrees F and place meat in indirect heat area, with a water pan over the heat source. After 2 hours turn the meat, and reduce heat to 180 F..... smoke 6 hours
Fuzzy I loved this part!
