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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. |
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09-11-2013, 08:57 PM | #1 |
Knows what a fatty is.
Join Date: 07-07-13
Location: Hanover
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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!!
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09-11-2013, 09:18 PM | #2 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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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
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09-11-2013, 10:17 PM | #3 |
Full Fledged Farker
Join Date: 05-26-13
Location: Rogers, Ar. In the beautiful Ozark's
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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.
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09-11-2013, 10:20 PM | #4 | |
On the road to being a farker
Join Date: 07-18-13
Location: Iowa
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09-11-2013, 10:23 PM | #5 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Marinade is a definite. Very lean meat.
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Chris- Midwest BBQ Outreach |
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09-11-2013, 11:22 PM | #6 |
Full Fledged Farker
Join Date: 03-12-13
Location: Ravenna, NE
Name/Nickname : Joe
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Wrap that sucker in a bacon weave like a fattie boy that sound yummy I may have to take up hunting again.
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Joe/"Big Ugly" UDS |
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09-12-2013, 02:27 PM | #7 |
Knows what a fatty is.
Join Date: 07-07-13
Location: Hanover
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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!!!
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09-12-2013, 02:29 PM | #8 | |
Knows what a fatty is.
Join Date: 07-07-13
Location: Hanover
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09-12-2013, 03:00 PM | #9 |
is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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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.
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09-12-2013, 04:09 PM | #10 |
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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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.
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09-17-2013, 06:03 PM | #11 |
Full Fledged Farker
Join Date: 01-21-12
Location: Danville, IL
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So rough guess, how long would a venison quarter take at 250*?
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09-17-2013, 06:39 PM | #12 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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09-17-2013, 06:42 PM | #13 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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I meant wrap it in bacon
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09-17-2013, 07:49 PM | #14 | |
is one Smokin' Farker
Join Date: 11-11-09
Location: Northern MN
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09-17-2013, 11:01 PM | #15 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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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.
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