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Internal Temp for Deer Roast

 
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MattU



Joined: 26 Jul 2010
Posts: 20
Location: Russellville, Al

PostPosted: Aug 22 2010    Post subject: Internal Temp for Deer Roast Reply with quote

I am trying deer roast today. what do you guys think the internal tempurature should be when I pull it off the smoker?
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day_trippr
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Joined: 08 May 2009
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PostPosted: Aug 22 2010    Post subject: Re: Internal Temp for Deer Roast Reply with quote

MattU wrote:
I am trying deer roast today. what do you guys think the internal tempurature should be when I pull it off the smoker?


I'd take it to 145°F, let it rest, then carve. If you go beyond 150°F all you're doing is toughening the meat...

Cheers!
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rhino19
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Joined: 26 Jun 2010
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PostPosted: Aug 22 2010    Post subject: Reply with quote

Quote:
I'd take it to 145°F, let it rest, then carve. If you go beyond 150°F all you're doing is toughening the meat...


MattU, I agree with day_tripper on this, I don't smoke a whole lot of my speed beef, but grilling & roasting good venison relies this same practice. I'd go to 140/145 as the meat fibers in venison are shorter than beef cut that we normally cook.
So around 140 degs. I'll pull and wrap or tent the roast with foil & let rest for at least 1-1/2 hours, before slicing.
Hope this helps.
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mwillis
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PostPosted: Aug 22 2010    Post subject: Reply with quote

Hey Matt,
I sent you PM the other day. Check your messages. And be sure to post a few pics of the deer roast.
Willis
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