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MattU
Joined: 26 Jul 2010 Posts: 20 Location: Russellville, Al
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Posted: Aug 22 2010 Post subject: Internal Temp for Deer Roast |
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I am trying deer roast today. what do you guys think the internal tempurature should be when I pull it off the smoker? _________________ COS modified and always looking for mods to improve results! |
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day_trippr BBQ Super Pro

Joined: 08 May 2009 Posts: 3206 Location: Stow, MA
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Posted: Aug 22 2010 Post subject: Re: Internal Temp for Deer Roast |
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| 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! _________________ Save the planet: it's the only one with beer!
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rhino19 BBQ Fan

Joined: 26 Jun 2010 Posts: 106 Location: A Little North of Hell
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Posted: Aug 22 2010 Post subject: |
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| 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. _________________ I'm just a Low Life, Livin' the High Life
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mwillis BBQ Pro
Joined: 06 Nov 2007 Posts: 505 Location: Russellville, AL
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Posted: Aug 22 2010 Post subject: |
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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 _________________ OK Joe Longhorn
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