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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-05-2011, 08:40 AM   #1
Pipin' Pig
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Default Tips on Smoking Venison Roast

I have a friend who's son bagged his first dear. They had it processed and have two roasts. One appears to be a hind quarter and the other a forequarter. I have pulled the hind quarter and we are planning on firing up the smoker tonight for the father's birthday.

Any tips on smoking a venison roast? Pork, chicken, beef (roasts or ribeyes), etc I am good. But I am worried about this being too gamy, tough, etc.

Please help! Search is my next click.
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Unread 09-05-2011, 10:01 AM   #2
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I would seriously suggest to not smoke a venison roast. instead I would chunk it into pieces, marinade, wrap with bacon and grill. Thats from this MN Deer hunter
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Unread 09-05-2011, 11:40 AM   #3
Paulie G.
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Quote:
Originally Posted by Untraceable View Post
I would seriously suggest to not smoke a venison roast. instead I would chunk it into pieces, marinade, wrap with bacon and grill. Thats from this MN Deer hunter
Hey thats a big 'un. I agree with the bacon wrapping but I have had success with smoking roasts as long as you trim as much of the exterior fatas you can. Marinate then season your meat and hot smoke 300- 325 to an internal temp of no more than 130 is reached.
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Unread 09-05-2011, 12:00 PM   #4
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and Im 6'1 350lbs. this thing was a monster. weighed 205 after the hide was removed
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Unread 09-05-2011, 12:31 PM   #5
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That's a great looking buck Untraceable!


I agree with Paulie too, trim, marinade and don't overcook.

Here's one option...
http://www.bbq-brethren.com/forum/sh...ad.php?t=52949

and another..
http://www.bbq-brethren.com/forum/sh...ad.php?t=74165

Just some ideas...
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Unread 09-05-2011, 04:58 PM   #6
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Some tips: Venison does not have fat, so moisture must be provided by you.

It is easy to overcook it and it will be tough.

The easiest is to wrap in foil, provide fat (I use butter), and hope it is a tender deer. Enoy.
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Unread 09-05-2011, 05:19 PM   #7
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A few years back at a comp, my brother showed up on friday night with some venison. I had never cooked one before so i treated it like a pork shoulder, injected and rubbed it, smoked it at 275 till i thougt it was done. My brother and his friends had nothing but good thigs to say about it.
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