Smokin deer hinds

Does anyone do this? I have a smoker. I can smoke things with alot of fat like a brisket or a pork butt, but I have done two hinds that have been dry as all get out.

But I have tasted some real juicy hinds that are smoked at low temps. I was thinking maybe if I foil the hind about half way thru, it would stay juicy. My father in law does one thats great. He does it on a propane grill in a tinfoil pan. I thought his comes out good cause he has it sitting in tin foil pan.

I have a bullet charcoal smoker. Thinking of trying again in foil with apple wood and at 225F until internal temp is 142F.

[bruce_smith60]

Rub butter all over it good. season the way you like wrap with bacon...wrap in foil . Cook at 185 to 200 for seveal hours....4 or 5.
enjoy!

[jerseyhunter]

Maybe they're using a larding needle to add fat to the roast.

http://www.sausagemaker.com/index.as...amp;ProdID=150

[s. il. hntr]

great replies by both folks. i cajun inject with creole butter(no its not spicy), wrap with bacon, and smoke at low temp.. oh dont forget the water pan if your smoker has one. i usually add a quart of homemade blackberry wine to the pan

Well, injecting with butter sounds like a good idea. Maybe also the bacon idea. Someone suggested I use toothpicks and use fat from a brisket to help keep moist.

[moosehunter21]

Do the bacon thing and some wine or juice or water.

Guys, been doing some pork butts lately in my smoker, I kept the fat. What do you guys think about using toothpicks to hold the fat on the top of a boar hind? Some guys on some serious smoking pages, told me on thier briskets, they take ever ounce of fat off they can get so the rub and penetrate and then use toothpicks to hold the fat on top while cooking for a competition. does that sound right?

[CAMPFOURCORNERS]

rapping in bacon really helps keep them juicy plus the bacon is great tasting when its all said and done with