Smoked venison leg

Discussion in 'Wild Game' started by nmaust, Nov 17, 2013.

  1. nmaust

    nmaust Meat Mopper

    I have a vacuum sealed venison leg in my freezer and wanted to see if anyone has any experience smoking them. I want to some it on Thanksgiving with the turkey, so the smoker will be around 325.
  2. bubbastump

    bubbastump Newbie

    kinda hot? with deer meat ya want slow cooks to help keep it tender.

    I am doing the same thing.

    plan on about 200-250

    I use a lil glue on the meat consisting of grapeseed oil mustard powder and bbq sauce. I like Stubbs hickory bourbon flavor,

    then pat it with brown sugar and various spices.
  3. nmaust

    nmaust Meat Mopper

    I would love to do it lower but have to cook the turkey at a higher temp. What IT do you shoot for?
  4. I was given a couple legs last evening from a neighbor with a too full freezer and leaving town for a week. Now what do I do with them?

    They're skinned and "cleaned" a bit, obviously, but is there any specific further prep that needs to be done? Silver skin or trimming? that kind of thing? It's still bone in, do I need to bone it and tie it up?

    They are buried under a big bunch of ice so haven't spent a lo of time with them just yet.

    And beyond that, how about cooking them? I've read a hot cook for as little as an hour and a half. Then others, like above, that say 225 for a good long smoke.

    Do I shoot for a rare/medium/well target or does this cut need to by done through and through like an 8 hour cook or something?

    ANY help with these "things" (lol) would be greatly appreciated. I've gotta get 'em in the box today at some point, he needs his cooler back!

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