I got a Deer Butt a guy wants smoked. lol

[PitPirate]

Ok, a friend dropped off a frozen Deer Hind 1/4 and asked if could smoke it for him. I said SURE.

Now what?
It looks the size of a 7 lb Pork Butt.
I have it in the frige and I guess I need to Brine this thing.
Just Rub and smoke at 220?


Anyone done one before?

He wants a Pound of rub too.
Gonna charge him nothing to cook and 50% mark-up on spice Rub.

peace

[chad]

Because it's lean (probably!) it's a definate candidate for brine. Keep it simple.

I'd just use seasoned salt and maybe some garlic and onion powder.

Consider covering it with bacon to keep it moist. Unless he really wants chunks of jerky!! :D

Just my $.02 worth

[PitPirate]

Consider covering it with bacon to keep it moist. Unless he really wants chunks of jerky!! :D

Just my $.02 worth

Wrap the top or all around?

What temp to cook?
What temp to bring meat up to, to Pull?


Thanks
mike

[The_Kapn]

Ok, a friend dropped off a frozen Deer Hind 1/4 and asked if could smoke it for him. I said SURE.

Now what?
It looks the size of a 7 lb Pork Butt.
I have it in the frige and I guess I need to Brine this thing.
Just Rub and smoke at 220?
peace

Just dry ice that sucker and send it to me!
I make killer venison jerky 50/50 :lol:
TIM

[chad]

I'd try and wrap it with bacon -- and the usual 225-250 until it's "done" :D

I usually "pot roast" venison since I never get the "good" parts! We slow cook with potatoes, onions, carrots, etc. in a covered roaster.

Now, if I had a nice piece of venison I'd make every effort to slow cook it in the smoker -- oh yeah, you could secure the bacon with skewers of rosemary!! How's that for getting chi-chi! :D

[Mark]

PitPirate:

That sounds like a sizable chunk of meat. The first issue is length. Will it fit? Then time. At least an hour per pound. Then the inherient leanness. Also note that deer can have a "gamey" taste.

The first 2 issues can be resolved by cutting into smaller chunks. Got a bone saw? The last 2 issues can be resolved by marinating and/or injecting. Maybe something like teryaki with plenty of olive oil? I would also be sure to use plenty of papaya-based meat tenderizer in the marinade or injection mix.

BTW: I cook goat more often than deer but the techniques are similar.

[parrothead]

BTW: I cook goat more often than deer but the techniques are similar.

Where do you get that at Mark?

[willkat98]

BTW: I cook goat more often than deer but the techniques are similar.

Where do you get that at Mark?

We get them at the Mediterranean type grocer here. Live chickens too.

[Mark]

BTW: I cook goat more often than deer but the techniques are similar.

Where do you get that at Mark?

Mainly from friends with farms whose children get tired of their 4-H projects. That's much the same way I get rabbits after Easter.

[Mark]

Farmers markets and livestock auctions are other sources to consider. While Chicago didn't invent either, they are quite well-known for the latter. Of course, they will most likely be immature. Are you far enough out in the country for raising one?

[parrothead]

Are you far enough out in the country for raising one?

Yeah, but been there done that. Pain in the ass mod. Have to be home twice a day for feeding and such. Just wanting to grab a hunk for old time sake.

[willkat98]

Just wanting to grab a hunk for old time sake.

What does your taste in men have to do with Deer?

[bbqfreak]

I do goats also. Just like Mark says, they run a little lean. About the same as deer. Cover that puppy with bacon. Just lay it over the top. I have not tried brining my goats, but may have to now.

[parrothead]

Where ya been hiding freak?

[PitPirate]

I do goats also

Falling Off Peg Laughing Mod


heh heh
He said... "I do goats also."

[Mark]

Okay Greg, here's my proposed action plan:

Step 1. Start a rescue shelter for 4-H projects gone bad.
Step 2. Only accept animals you want to eat.

[Mark]

Geez PitPirate:

(In my best Bevis & Butthead voice) glad no one mentioned ballcock.

[MikeG]

Me toooo PitPirate
you beat me to it....
LOL
MikeG

[midnight]

I was told that if you do deer the same as a pork butt it will come out with the same texture and close to the same taste. Don't know if that is true or not, I planned to do one last fall but got skunked on my deer hunt. Hope I have better luck this year, might even get to try an antelope.

[Mark]

Some people are told to prepare ribs by boiing too.

[PitPirate]

Here is my plan after much homework. I took the info you guys gave and wrote each section on paper along with other info I found on the internet. I hade Brines and Marinade ideas, Rubs and Mops, Temps and Times.

I gonna brine for 2 days in:
1 Cup Koser Salt
1 Cup Sugar
1 Tbs Sage
1 Tbs Soy Sauce
4 Tbs Pepper
1 Tbs Thyme
2 Bay Leaves

On friday I'll Rub with a simple Salt, Garlic and Onion Powders and cover with bacon strips.

I'll bring up the smoker to between 275 - 300 degrees until I get an Internal temp of about 165 which could be from as little as 4 hours all the way up to 1-1.5 hours per lb.

I just unwrapped it and it is a beautiful piece of meat and looks to be the same size as an 8lb Pork Butt.

I rejected the Injecting thing only because I have never done that and don't want to expieriment with this Big Hairy Bikers Deer meat.

On one page the guy said he deboned it before cooking too but I'm not doing that either.

here were my resorces besides you guys:
http://www.cbbqa.com/faq/10-9.html
http://www.recipegoldmine.com/smoke/smoke11.html
http://www.wvtrophyhunters.com/smoked_venison.htm
http://www.jfolse.com/recipes/game/venison03.htm


I'll keep ya posted but for now the thing is relaxing in the brine

peace
mike

[parrothead]

If you are brining that long I would cut the salt in half.

[PitPirate]

Ok, I'll cut the brine time in half and pull tomorrow and then add the rub for the next 24 hours. How's that?

Then I'll add a tad more rub and the Bacon and do like I said.

[PitPirate]

Here is what the piece of meat looks like after overnight in the brine. I'll pull it out later today and cover with Rub and back in until tomorrow morning when "the games begin".
http://www.nagshead.net/bbq/deerbrine2.jpg
http://www.nagshead.net/bbq/deerbrine1.jpg

Like I said it's a nice looking piece of meat.

peace

[JacksonsDad]

Hunger Mod

Eagerly awaiting results...

[PitPirate]

Question: Am I gonna be able to "pull" this meat like pork? Or will I have to slice it or something?

165 degrees doesn't sound like enough internal temp to be able to pull it.

Humm?

peace

[PitPirate]

Got up at 6am and got smoker rolling using that Minion[sp?] method and slapped the deer butt on.

First Brethren smoker of the weekend fired up here in VA Boss!

peace