MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 09-11-2013, 08:57 PM   #1
Curtc
Knows what a fatty is.
 
Join Date: 07-07-13
Location: Hanover
Default Smoking Venison (Deer Shoulders)

Looking for advice on cooking temps and IT Temps? Should I wrap after a certain temp? Do you wrap and rest like a brisket in cooler? Thanks for all that give me some Tips/advice!!
Curtc is offline   Reply With Quote




Old 09-11-2013, 09:18 PM   #2
Fwismoker
somebody shut me the fark up.

 
Join Date: 08-22-13
Location: Fort Wayne, Indiana
Default

Marinade it over night in your favorite stuff and smoke 275-300 to an IT of 165...rest, slice and serve. Slap some bacon on it also...yummy
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR]



Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures

Website & Blog: [url]www.octoforks.com[/url]
Fwismoker is offline   Reply With Quote


Old 09-11-2013, 10:17 PM   #3
Packmanjim
Full Fledged Farker
 
Join Date: 05-26-13
Location: Rogers, Ar. In the beautiful Ozark's
Default

Not a lot of fat in venison. Put them in foil or foil pans with some Worcestershire and your favorite seasonings. I leave the foil off the top and flip them to get smoke in then cover and finish. I cook them until they are done. They cook fast so be careful of over cooking.
__________________
Lang 36" Hybrid offset w/warmer Box
Weber Smokey Mtn 22-1/2"
Jumbo Joe Stainless 18"
Smokey Joe mini
Smokin Cajun Gasser
Packmanjim is offline   Reply With Quote


Old 09-11-2013, 10:20 PM   #4
Smokinwright
On the road to being a farker
 
Smokinwright's Avatar
 
Join Date: 07-18-13
Location: Iowa
Default

Quote:
Originally Posted by Packmanjim View Post
Not a lot of fat in venison. Put them in foil or foil pans with some Worcestershire and your favorite seasonings. I leave the foil off the top and flip them to get smoke in then cover and finish. I cook them until they are done. They cook fast so be careful of over cooking.
Same here besides for the first 30-40 minutes I smoke at around 225 just on the rack, then pan it with some liquid for an hour, then cover for the last hour. If your cooking at higher temps, you will need to adjust.
Smokinwright is offline   Reply With Quote


Old 09-11-2013, 10:23 PM   #5
oifmarine2003
Babbling Farker
 
Join Date: 11-26-12
Location: Cedarburg, WI
Default

Marinade is a definite. Very lean meat.
__________________
Chris- Midwest BBQ Outreach
oifmarine2003 is offline   Reply With Quote


Old 09-11-2013, 11:22 PM   #6
Fishin4bass723
Full Fledged Farker
 
Fishin4bass723's Avatar
 
Join Date: 03-12-13
Location: Ravenna, NE
Name/Nickname : Joe
Default

Wrap that sucker in a bacon weave like a fattie boy that sound yummy I may have to take up hunting again.
__________________
Joe/"Big Ugly" UDS
Fishin4bass723 is offline   Reply With Quote


Old 09-12-2013, 02:27 PM   #7
Curtc
Knows what a fatty is.
 
Join Date: 07-07-13
Location: Hanover
Default

Thanks for all the tips, The It sounds like around 165?? I ve read so many different temps from 145-200?? So I think I will go 165 ish!!!
Curtc is offline   Reply With Quote


Old 09-12-2013, 02:29 PM   #8
Curtc
Knows what a fatty is.
 
Join Date: 07-07-13
Location: Hanover
Default

Quote:
Originally Posted by Packmanjim View Post
Not a lot of fat in venison. Put them in foil or foil pans with some Worcestershire and your favorite seasonings. I leave the foil off the top and flip them to get smoke in then cover and finish. I cook them until they are done. They cook fast so be careful of over cooking.
I defintely like your idea, what IT temp do usally pull them??
Curtc is offline   Reply With Quote


Old 09-12-2013, 03:00 PM   #9
ShencoSmoke
is One Chatty Farker
 
Join Date: 07-02-13
Location: The Shenandoah Valley
Default

I like smoked whole deer shoulder and hams so much that I leave all 4 quarters whole and only cut up the tenderloin these days. Depending on the size the times will differ but what I do is very simple. Rub it (brisket rub), lay a pound of bacon across it (no need to be neat), smoke it until the color is good at +/- 275 (similar to how you would judge a brisket prior to wrapping), place in a large foil pan- pour your favorite BBQ sauce over it (not too sweet) and wrap the top of the pan tightly, braise the remainder of the cook until you can reach in an pull the bone out easily. Pull all the tendons out,hand shred the meat and mix back with the sauce. I have turned vegetarians back into meat eaters with this method- NO JOKE. If I have too many leftovers I can the rest in beef broth- goes perfect over egg noodles. Good luck.
ShencoSmoke is offline   Reply With Quote


Thanks from:--->
Old 09-12-2013, 04:09 PM   #10
legendaryhog
is One Chatty Farker
 
Join Date: 03-08-13
Location: LawrenceFarkingKansas
Default

Instead of covering in bacon, I have had greater success rolling the venison in a coating of bacon grease and reapplying once or twice. That way the bacon is not inhibiting the meat from taking on the smoke flavor.
__________________
-jeremiah
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"

some say he's dead...some say he never will be.
legendaryhog is offline   Reply With Quote


2 members found this post helpful.
Thanks from:--->
Old 09-17-2013, 06:03 PM   #11
82's BBQ
Full Fledged Farker
 
Join Date: 01-21-12
Location: Danville, IL
Default

So rough guess, how long would a venison quarter take at 250*?
82's BBQ is offline   Reply With Quote


Old 09-17-2013, 06:39 PM   #12
popeye
is one Smokin' Farker

 
Join Date: 01-08-13
Location: michigan
Default

Quote:
Originally Posted by Fwismoker View Post
Marinade it over night in your favorite stuff and smoke 275-300 to an IT of 165...rest, slice and serve. Slap some bacon on it also...yummy
i do the same . BUT i go with 225 . And yes do wrar it in bacon
popeye is offline   Reply With Quote


Old 09-17-2013, 06:42 PM   #13
popeye
is one Smokin' Farker

 
Join Date: 01-08-13
Location: michigan
Default

I meant wrap it in bacon
popeye is offline   Reply With Quote


Old 09-17-2013, 07:49 PM   #14
Grain Belt
is one Smokin' Farker
 
Join Date: 11-11-09
Location: Northern MN
Default

Quote:
Originally Posted by ShencoSmoke View Post
I like smoked whole deer shoulder and hams so much that I leave all 4 quarters whole and only cut up the tenderloin these days. Depending on the size the times will differ but what I do is very simple. Rub it (brisket rub), lay a pound of bacon across it (no need to be neat), smoke it until the color is good at +/- 275 (similar to how you would judge a brisket prior to wrapping), place in a large foil pan- pour your favorite BBQ sauce over it (not too sweet) and wrap the top of the pan tightly, braise the remainder of the cook until you can reach in an pull the bone out easily. Pull all the tendons out,hand shred the meat and mix back with the sauce. I have turned vegetarians back into meat eaters with this method- NO JOKE. If I have too many leftovers I can the rest in beef broth- goes perfect over egg noodles. Good luck.
This gentleman knows what he speaks! It can be very good pulled. An alternative to the bacon method is to smoke until the meat is 150 internal. Then foil with beef broth seasoned with pepper and garlic. Then cook until the meat is about 200 internal and pulls easy from the bone. Shred and then mix the meat with some of the broth. It is wonderful. I have hunted deer for over 25 years and really enjoy the meat when properly prepared.
Grain Belt is offline   Reply With Quote


Old 09-17-2013, 11:01 PM   #15
jgbmgb
is one Smokin' Farker
 
Join Date: 09-06-09
Location: Wilson, NC
Default

We smoke ours in foil pans with a layer of bacon on top. Also make some slits in the meat and put garlic in the slits. Couple of hours uncovered then seal up with foil the rest of the time. Depending if you want sliced or pulled, 165 to 200 internal. We like ours to 200 and as said in earlier post, mixed back in with the juices usually turns out great.
__________________
Rec Tec Bull
Rec Tec Bullseye
jgbmgb is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:11 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts