I smoke deer meat. Deer meat is lean. I usually inject it. ( I smoke the hindquarters of the deer) I smoke it low n slow. 225 pit temp. For a hindquarter it takes 10-14 hours. I deli slice it for sammichs.
Here is a recipe for you:
DEER MEAT INJECTION
2 tablespoons kosher salt
1 tablespoon sugar
2 teaspoons Worcestershire sauce
4 cups beef stock
Mix well until salt and sugar dissolves.
This makes enough to inject 30lbs of meat. So, adjust accordingly.
I inject and set it in the fridge overnight. I also put a rub on the deer meat. I usually use my favorite bbq rub…KOSMOS rub. They have some good stuff.
Place the deer meat in a foil pan with more beef stock and place on the smoker at 225 for 10 hours. Turns out good.
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