The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine 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 12-27-2008, 02:27 PM   #1
Buster Dog BBQ
is One Chatty Farker
 
Join Date: 07-20-08
Location: Clive, IA
Default need help with deer roast

buddy of mine wants to smoke a deer roast. I have no idea what temp to smoke at or when to pull. Figure I need to do wrapped in bacon. Will do on the egg. Thanks for the help.
__________________
FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE
Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]
Buster Dog BBQ is offline   Reply With Quote


Old 12-27-2008, 02:48 PM   #2
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Default

Make pastrami out of it . I did one several months ago turn out great. I ate it and I dont even like deer.
jestridge is offline   Reply With Quote


Old 12-27-2008, 05:47 PM   #3
cheez59
Quintessential Chatty Farker

 
cheez59's Avatar
 
Join Date: 05-29-08
Location: LaFayette, GA
Default

Wrapped in bacon is great but you still need something inside the venison IMO. Inject with something like creole butter. Smoke to no more than 130 internal and rest about 15 to 20 minutes.
Venison from the grain belt of the midwest is better than most of the rest of the country but it is still on the dry side if overcooked.
__________________
Lone Star Grillz mini insulated cabinet Bertha, Broil King Baron Gasser, Weber Copper Original Premium MA (Major Award), Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Red Thermapen Mk4, Red Thermapop
cheez59 is online now   Reply With Quote


Old 12-28-2008, 07:57 AM   #4
keend
is one Smokin' Farker
 
Join Date: 05-16-08
Location: Geneva, IL
Default

A larding needle is a venison roast's best friend before a slow smoke.

http://www.recipetips.com/glossary-t...75/larding.asp
__________________
Dave
Geneva, IL

Misplaced in the Mid-West

NB Bandera
22.5" Weber Kettle
[COLOR=black]22.5" WSM[/COLOR]
keend is offline   Reply With Quote


Old 12-28-2008, 08:35 PM   #5
Buster Dog BBQ
is One Chatty Farker
 
Join Date: 07-20-08
Location: Clive, IA
Default

Thanks Guys. It was about 3 lbs. I injected with Cajun Injector Venison marinade in a checkerboard pattern about 1oz at a time. Then in the fridge for about two hours. Took out and rubbed with John Henry Pecan then about 1/2 of the cheapest fattiest bacon I could find. Put on the egg at 250 dome for a couple hours until it was 145. Pulled and let rest about 15 min. Guy who had me cook it said it was the best he ever had and he gets about 3-5 deers a year. It was a light pink inside and had no game taste. Very tender.
__________________
FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE
Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]
Buster Dog BBQ is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Deer roast roastntoast Q-talk 6 01-23-2011 09:17 AM
Todays cook: BUTT,DEER STICKS, MOINK BALLS AND DEER SAUSAGE W/PRON HOPEFULLY SLCMACK Q-talk 4 12-19-2010 11:42 AM
Deer me. Mo-Dave Q-talk 14 11-10-2010 10:15 AM
Sirloin Tip Deer Roast Pron tommiegunnz Q-talk 0 04-27-2010 12:37 PM

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.





All times are GMT -5. The time now is 04:52 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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