cooking a venison roast

CHRIS 1237 · BBQ Fan Joined: 15 Jun 2005 Posts: 229 Location: PA

The guy I get my apple wood from gave me two of the these. do any of you guys have any idea how to do these. I was thinking of rubing them down wraping them in bacon and smokeing them at 300F I have no idea what temp to pull them off at. they are bone less and are about 3-4 pounds each.

Steve-O · Posted: Mon Oct 03 05 11:05 am Post subject:

I'd cook them just like a butt. Slow and low till they get to 190. As for spices, I'd use more herb based than BBQ. I would wrap in bacon and maybe foil them for the last few hours as deer does not have much fat.

Deer has a lot of tendons and connective tissue. Slow and low will help with the toughness.

Let us know how this goes.
_________________
"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"

kjash13 · Posted: Fri Nov 11 05 3:09 am Post subject:

bororyan · Posted: Tue Jan 24 06 2:23 am Post subject:

any report on this?

cajun_1 · Newbie Joined: 08 Apr 2006 Posts: 61 Location: Idaho

Wrapped with bacon...are we refering to cheap bacon with alot of fat, or bacon at moderate price?
_________________
Brinkmann Smoke N' Pit
Silver Smoker w/ Mods
Brinkmann Gourmet Delux/ Mods
GOSM
Fridge Smoker (in progress)
Traeger BBQ 150

Smoker1 · Joined: 26 Oct 2006 Posts: 23

[quote="Steve-O"]I'd cook them just like a butt. Slow and low till they get to 190. As for spices, I'd use more herb based than BBQ. I would wrap in bacon and maybe foil them for the last few hours as deer does not have much fat.

Deer has a lot of tendons and connective tissue. Slow and low will help with the toughness.

Let us know how this goes.[/quote

190 for venison sounds high, would it be to dry at this temp?

Thorbq · Joined: 09 Jun 2006 Posts: 22 Location: Eugene, Oregon

Any update on the venison? I have just been tasked with smoking the Christmas roast.
_________________
If we are not supposed to eat animals, why are they made of meat?

TheArtfuldodger · Posted: Tue Mar 06 07 8:01 am Post subject:

tonyg · BBQ Pro Joined: 10 Feb 2006 Posts: 628

I take it up to about 180. I ALWAYS do them when I'm doin' brisket. I trim the fat cap off and drape it over the venison. It is AWESOME Cool

. I also just use my standard rub...

It's pretty tasty to cube it up at that point, sauce it up in a pan, and give it another hour in the cooker to let the sauce soak in...MMM

Regards,
Tony

Suzy's Q · Posted: Wed Jul 25 07 8:32 am Post subject:

I usually do venison like I do beef roast and smoke it to 120 degrees larding with bacon will definately add flavor. I also make a stock to make a brine with and brine for 24 hours
_________________
All in good time

Critical_Mass · Joined: 22 Feb 2007 Posts: 16 Location: Eastern Washington

Here is what I do

Soak in a brine of

Kosher salt 1/2 cup
2 quarts water

Soak for 4 hours

Inject lightly with Olive oil and apple cider

Slather with Mustard and rub with any good beef rub

Wrap with bacon

Place on smoker at 275 degree
Spray every 30 mins with a mix of Apple cider and rum (sailor Jerry spiced is what I use)

Leave on until it hits 140 pull off

Tent with foil for 25 mins

Slice and enjoy with sauted shrooms and onions.

Forkin Pork · Posted: Fri Feb 08 08 9:16 am Post subject:

I do my venision meats like BEEF as well
Cook @ 200 to 225 ........till the internal temps reachs 125 to 130
Then rap in foil or 1/2 hour or a bit more if it's a large meat.
I slice thin slices 1/4" no more........against the grain and on an angle.

Just my way, hope it helps
_________________
Papa Mmm Mow Mow BBQ Team

Ceritfied KCBS Judge
Weber Silver. ECB, UDS
Up Graded Backwoods Party w/GURU
2011 Lang 84 Deluxe

Bedlam BBQ · Posted: Tue Dec 30 08 3:06 am Post subject:

Does anyone have any pics and success stories of their venison roasts?

In this thread, I see cooking temps as low as 220 and as high as 275. Also target internal temps as low as 120 and as high as 190.

Those are some big differences for a piece of meat without much fat in it. I was given a roast from a hind-quarter that I'll be cooking New Years day. But I don't know which suggestions to go with since they are quite different. Question

Thanks.
_________________
Steve

Stumper clone with Stoker
Bedlam BBQ
Competition Team

Teleking · Posted: Wed Dec 31 08 1:26 am Post subject:

Bedlam BBQ · Posted: Wed Dec 31 08 5:04 am Post subject:

Thanks Teleking! I also found this other thread and the brine and rub sound pretty good too.

http://www.thesmokering.com/forum/viewtopic.php?t=5695

I think I'm going to give this a try and then pull it at 140 to prevent it from drying out. The carry-over during resting should take it on up to 145. I'll be doing a couple of pheasant breasts also (from everything I've been able to find so far, it looks like the breasts should be taken to 170, similar to chicken). Everything will be wrapped up with bacon during cooking (how can you go wrong with something wrapped in bacon) Laughing

I've just never done anything like either of these before and seeing such wide range of cooking techiniques had me a little concerned. But it sounds like what I am going to try is pretty much in line with some of your suggestions (although your marinade sounds much easier). I guess if this round doesn't work out -- I know some hunters and I'll get more to try again.

Thanks again for the feedback.
_________________
Steve

Stumper clone with Stoker
Bedlam BBQ
Competition Team

tfair · Joined: 10 May 2009 Posts: 18 Location: Northern MN

Cooking venison, which has virtually no fat the same way as pork butts which push 40%-50% fat, will result in something if carved to the right shape that is very similar to a hockey puck. The only exception to this is to cook it to that temp covered in liquid until the meat falls apart. Unfortunately, all of the flavor of the meat is in the liquid at this point, which is fine if you're making stew...We're not making stew here...

My best results over 20 years of trying have been boneless pieces with NO fat or tallow, from the hind quarter or loin that have been marinated in your favorite red meat marinade for a couple days. Mine always seems to include bourbon, worcestershire, brown sugar and garlic. I keep the pieces to a couple pounds or so, wrap them in bacon, or onions and bacon and smoke them at 225 or so and pull them off at 140 degrees. These usually only take about 2 hrs. Foil them for a short rest and slice against the grain. The hardest part is having any leftover the next day. I'm cooking a bunch of venison this weekend and I'll post a few pics of the results, if I can keep my friends from eating it all while I'm cooking the rest of the meat that takes longer...

AlphaTwin · Joined: 10 May 2011 Posts: 7

Sorry to resurrect such a long dead thread, but you wouldn't happen to have some measurements for those ingredients you referred to in your marinade, would you?

A buddy of mine went bow hunting and got a deer this weekend, he'd like me to smoke a roast for him, this is my first attempt at Venison so I really don't want to screw it up, and your recipe looks pretty darn good.

Anyway thanks
Eric
_________________
Vegetables aren't food, Vegetables are what food eats.

tfair · Joined: 10 May 2009 Posts: 18 Location: Northern MN

Try this one:
1/4 cup bourbon
1/4 cup Worcestershire
1/4 cup soy sauce
1 tbsb garlic powder
1 tsp onion powder
1/4 cup brown sugar
2 tbsp lemon juice
1 cup water.

Mix all ingredients and inject the roast saving 1/2 cup of the marinade, refridgerate for 1-2 days before smoking. wrap with bacon and smoke @225
until roast reaches 140, basting occasionally with remaining marinade.

I generally use the "football" shaped muscle from the hind quarters for this recipe, and it doesn't seem to ever result in leftovers...

AlphaTwin · Joined: 10 May 2011 Posts: 7

Excellent, can't wait to give it a go.

Thanks tfair
_________________
Vegetables aren't food, Vegetables are what food eats.

AlphaTwin · Joined: 10 May 2011 Posts: 7