Ended up being hectic with the party and didn’t get a picture of the hindquarter. It ended up a bit dry but had good flavor and wasn’t tough. I injected it, but probably could have brined it longer (I only had it in brine for about 12 hours). I let it get too high of a temp before pulling it (I pulled it at 157). Should have pulled it at 150.
That’s the first time I really let meat rest properly with it wrapped and in a cooler for a little over an hour and that really helped the brisket, the hindquarter was still dry, but it might have still helped it, when I took it out of the wrap to cut it there was quite a bit of juice in the bottom of the paper.
Overall it was a success. Several folks told me that it was their first time to ever eat antelope and they thought it tasted good, I was probably the most critical of it being dry.
so I never think of snapping pictures, sure wish I would have today. I've had 2 whole hindquarters in the freezer since last fall (small doe). Finally broke one out last week and followed a recipe I found from Hank Shaw. https://honest-food.net/smoked-venison-leg-recipe
Dry brined for 10 days, washed and let sit in the frig uncovered for another day. Then threw on the smoker his this morning (hickory chips, gas smoker). Smoked between 180 and 200 for around 5 hours till it got to 135 degrees. Pulled and wrapped for 4 hours then sliced thin. Wow, it is fantastic. Turned out way better than I hoped for.
I was planning on making pastrami out of the other one, but I will have a hard time not making this again as it was so easy. 12 days in the making, but really only 20 minutes of work.