Still wondering what to do with that antelope hind quarter in your freezer? It’s about the right size to fit perfectly into your Bradley food smoker!
Save those tasty back straps for the Bradley Grill, and leave those hind quarters to the smoker. Sit back, relax and let it work its magic.
Smoked Antelope Recipe
If you’re lucky enough to draw for pronghorn this year, make the most of your game meat by trying out this tender pulled hind quarter recipe. It masks the gaminess well and makes for a great-tasting meal for lunch or dinner. It also works for small venison hind quarters, and will make you think twice before jerking it!
This recipe calls for one antelope or venison hind quarter. Thaw, then let the preparation commence!
- 60 mL (1/4 cup) Brown Sugar
- 60 mL (1/4 cup) Paprika
- 45 mL (3 Tbsp) Onion Powder
- 45 mL (3 Tbsp) Garlic Powder
- 30 mL (2 Tbsp) Dry Mustard
- 15 mL (1 Tbsp) Freshly Ground Black Pepper
- 30 mL (2 Tbsp) Kosher Salt
Combine ingredients in a small bowl and rub hind quarters with a generous amount of dry rub. Massage into meat. Cover with plastic wrap and let set in refrigerator 6 to 8 hours or overnight.
Remove from refrigerator and let stand for 30 minutes prior to smoking.
- Preheat Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
- Place antelope hind quarter in the Bradley Smoker and smoke for approximately 4 to 6 hours using Mesquite flavoured Bisquettes.
- With a meat thermometer, check the meat at 4 hours for doneness.
- Remove when done and shred the meat.
- Finish off in a slow cooker with a BBQ sauce of your choice for a minimum of 1 hour on low setting. For more tender meat, leave in slow cooker for longer.
Serve on a fresh bun with sliced red onion and two sliced green peppers. For more kick, try a few dashes of Jack Daniel’s and some diced Chilpotle peppers.