Wild game, Low and slow

[swampdrummer]

Any ready advice out there for cooking wild game? I know that the fat content will be lower in wild game (usually). Will that make a difference in cook times, Internal temps etc?
I'm gathering parts to build my first UDS with the intention of going low and slow on most everything I kill in the course of a hunting season. I love my venison and wild hog but the trusty old crock pot is getting old! LOL
Any advice would be most helpfull!
thanks!
Brad

[MRI_Guy]

Wrap venison roasts or a whole backstrap in a bacon weave and cook until rare (possibly medium rare) and slice thinly.

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs454.ash1/24990_117447221603038_100000132823835_291174_38719 50_n.jpg

http://hphotos-snc3.fbcdn.net/hs434.snc3/24990_117447244936369_100000132823835_291180_30765 2_n.jpg

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs505.ash1/29838_391761976988_581721988_4171894_251139_n.jpg

http://hphotos-snc3.fbcdn.net/hs545.snc3/29838_391761986988_581721988_4171896_4959771_n.jpg

[mmmmeat]

that's pretty awesome lookin mike!!! if i nail a deer that's what im gonna do, now were them lil birdies dove... or perhaps quail... ??? it's dove season i may have to go get some of them too!!!

[MRI_Guy]

that's pretty awesome lookin mike!!! if i nail a deer that's what im gonna do, now were them lil birdies dove... or perhaps quail... ??? it's dove season i may have to go get some of them too!!!

Thanks - we did the first roast at the Yacht Club last spring (top 2 pics). It was a great day, and I remember the bacon weave not being in our original plans. But Phesant & I talked each other into it, and the rest is now history.......

The quail were brined then cooked indirect. But be warned - the quail seemed to get very salty when brined. I thought that they were still great, but that is what stood out to me with them.

[Harbormaster]

My older brother flew an Elk brisket back from Colorado and asked me to smoke it.

I warned him.

It did not turn out well at all. Absolutely NO fat on it, and it wound up as tough and as dry as an Alan Edmonds.

That bacon wrapped venison roast was killer.

[citrus]

I have found grilling venison should be grilled.

[Phesant]

Yep that was a mighty fine roast that day, and a great time with friends. That roast (top 2 pics) was done indirect on the weber grill, and those quail were very good.

[SteelSmokin]

Just smoked the hind quarter of a deer this weekend(I know no pics didn't happen)I injected it butter and some Cajun rub,stuffed it with garlic and rubbed the out side with the Cajun rub put on the smoker at 250-275 smoked till internal temp was 145 wrapped in foil and let rest for about 45 min turned out great. Thanks to the Brethren who told me how to smoke it and what temp to pull it.

[Dave Russell]

I really don't think that low-n-slow benefits lean cuts of meat that aren't to be cooked til tender. I've smoked venison haunches, shoulders, and even pork loins, but I think that braising or hot-n-fast are probably better techniques to retain moisture.

[swampdrummer]

Thanks for the input guys! MRI guy, That roast looks awesome! Guess I'm gonna have to do some experimenting!