Deer Roast

PappaOscar · 12-14-2015, 08:07 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, 08:28 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, 10:17 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, 11:24 AM

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, 11:40 AM

I injected one once with a witches brew due to the protein being very lean.

legendaryhog · 12-14-2015, 01:39 PM

Do you know what this cut is? Is that a boneless sirloin or rolled leg?

PappaOscar · 12-14-2015, 06:28 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, 06:31 PM

Kudos to MisterCrister for the advise. And to lengendaryhog it was a rolled leg.

MisterChrister · 12-14-2015, 07:40 PM

Gorgeous!! Man, now I'm starving for venison and mine is all frozen! Any chance you have leftovers (and a Leer Jet)?

yakdung · 12-14-2015, 08:49 PM

Quote:

Originally Posted by PappaOscar

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.

mikemci · 12-14-2015, 10:31 PM

That is outrageous looking!! Fine job

jcopple · 12-14-2015, 11:26 PM

That's a fine looking piece of Meat.

BigBobBQ · 12-15-2015, 12:19 AM

That does look good for a venison roast like that.

CakeM1x · 12-15-2015, 12:49 AM

Misterchrister gave you sound advice and the results speak for themself. Nice execution. Looks great!

Somedayrockstar · 12-17-2015, 04:46 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?

12-14-2015, 08:28 AM	#2
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	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. __________________ Kettleheads Anonymous Charter Member

12-14-2015, 10:17 AM	#3
PappaOscar Full Fledged Farker Join Date: 08-16-13 Location: Independence, KY	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! __________________ Sporting a Bayou Classic Ceramic Cypress Grill, 22.5 Weber Performer Copper, UDS, Maverick 733

12-14-2015, 11:24 AM	#4
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	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! __________________ Kettleheads Anonymous Charter Member

12-14-2015, 01:39 PM	#6
legendaryhog is One Chatty Farker Join Date: 03-08-13 Location: LawrenceFarkingKansas	Do you know what this cut is? Is that a boneless sirloin or rolled leg? __________________ -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.

12-14-2015, 06:31 PM	#8
PappaOscar Full Fledged Farker Join Date: 08-16-13 Location: Independence, KY	Kudos to MisterCrister for the advise. And to lengendaryhog it was a rolled leg. __________________ Sporting a Bayou Classic Ceramic Cypress Grill, 22.5 Weber Performer Copper, UDS, Maverick 733

12-14-2015, 11:40 AM	#5
yakdung is One Chatty Farker Join Date: 04-12-10 Location: Houston, Texas	I injected one once with a witches brew due to the protein being very lean.

12-14-2015, 07:40 PM	#9
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	Gorgeous!! Man, now I'm starving for venison and mine is all frozen! Any chance you have leftovers (and a Leer Jet)? __________________ Kettleheads Anonymous Charter Member

12-14-2015, 10:31 PM	#11
mikemci Babbling Farker Join Date: 04-19-13 Location: Live Oak, Texas	That is outrageous looking!! Fine job __________________ 55 gal.UDS stick burner mini WSM red Thermapen There are two kinds of countries in the world, those that use the metric system and the one that sent men to the moon and back.

12-14-2015, 11:26 PM	#12
jcopple Knows what a fatty is. Join Date: 03-16-13 Location: Sweet Home,Or	That's a fine looking piece of Meat. __________________ Joe, Bradley smoker - CharBroil gasser

12-15-2015, 12:19 AM	#13
BigBobBQ Babbling Farker Join Date: 07-19-11 Location: Live Oak, Florida	That does look good for a venison roast like that. __________________ Char-Griller Akorn, Webber 22.5 grill, performer, UDS.

12-15-2015, 12:49 AM	#14
CakeM1x is One Chatty Farker Join Date: 04-23-12 Location: Madison, WI	Misterchrister gave you sound advice and the results speak for themself. Nice execution. Looks great!

12-17-2015, 04:46 PM	#15
Somedayrockstar Knows what a fatty is. Join Date: 05-20-13 Location: Palmer, alaska	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?