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PappaOscar
12-14-2015, 09:07 AM
First time cooking a deer roast. And of course I come to the Brethern for advise. Thoughts are marinading in Worcestershire and SPOG. Cook hot and fast 'bout *325, till IT *135.
Thoughts...

MisterChrister
12-14-2015, 09:28 AM
I personally would low temp reverse sear (200-225) pull at 125, run the coals hotter than hades while resting the roast, then a fast hot sear, but that's just me. I prefer my venison more on the rare side. It's gonna climb 5-10 degrees during the rest, and venison is dry and ruined above medium in my opinion. You could also bard the outside of it with strips of bacon during the low temperature cook, then remove them for the sear at the end.

PappaOscar
12-14-2015, 11:17 AM
Thought about the reverse sear, but wasn't sure it that would work on a lean piece like this. Didn't think about the bacon idea...everything taste better with bacon!

MisterChrister
12-14-2015, 12:24 PM
Yeah, I think if you keep it really low in the 200/225 range, you'll be happy with the nearly edge to edge doneness you're after vs a large gray outer ring. The bacon will keep it from drying out and will lend a little flavor. You could also use plain pork fat back, or paint it with rendered beef fat ("beef love") every 30 minutes or so, if you have any. If you use bacon or fat strips, leave a little gap so the smoke flavor can hit the venison. Looking forward to your cook pics!

yakdung
12-14-2015, 12:40 PM
I injected one once with a witches brew due to the protein being very lean.

legendaryhog
12-14-2015, 02:39 PM
Do you know what this cut is? Is that a boneless sirloin or rolled leg?

PappaOscar
12-14-2015, 07:28 PM
Alrighty sports fans, here are the results of tonight's deer roast. Did a reverse sear to start off. Took 2 1/2 hours at 275* for rare to medium rare. Didn't want to dry it out, and the bacon wrap helped tremendously. The flavor was a mix of steak and tenderloin according to the family. I will do this again.

PappaOscar
12-14-2015, 07:31 PM
Kudos to MisterCrister for the advise. And to lengendaryhog it was a rolled leg.

MisterChrister
12-14-2015, 08:40 PM
Gorgeous!! Man, now I'm starving for venison and mine is all frozen! Any chance you have leftovers (and a Leer Jet)? :mrgreen:

yakdung
12-14-2015, 09:49 PM
Alrighty sports fans, here are the results of tonight's deer roast. Did a reverse sear to start off. Took 2 1/2 hours at 275* for rare to medium rare. Didn't want to dry it out, and the bacon wrap helped tremendously. The flavor was a mix of steak and tenderloin according to the family. I will do this again.

Nailed it. The bacon is a must to introduce fat being that the cut is so lean.
:clap:

mikemci
12-14-2015, 11:31 PM
That is outrageous looking!! Fine job :thumb:

jcopple
12-15-2015, 12:26 AM
That's a fine looking piece of Meat.

BigBobBQ
12-15-2015, 01:19 AM
That does look good for a venison roast like that.

CakeM1x
12-15-2015, 01:49 AM
Misterchrister gave you sound advice and the results speak for themself. Nice execution. Looks great!

Somedayrockstar
12-17-2015, 05:46 PM
Looks killer! This is what I was just thinking about doing to my moose roast. My question is though it looks like you seared it first then smoked it. Is that correct? I thought reverse sear was after it was up to temp? Also did the smoke penetrate the bacon weave?

Smoking Piney
12-17-2015, 05:57 PM
Definitely nailed it................great looking roast! :thumb: