Deer Roast


 
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Patrick Stevens

TVWBB Member
Buddy of mine has a deer shoulder he wants to cook at the lake this weekend. I was thinking about smoking it, didn't know if this was a good method of cooking deer. Not to familiar with deer. If so what are the temps that deer meat needs to be when finished, and how long on a good low and slow smoke. Also any suggestions on rubs and anything else to kick it up a notch would be appreciated. Thanks.
 
In my experience venison is so lean that it does not smoke well. To have it tasty you should probably braise the meat slowly. if you add to much heat it has a tendacy to dry out.
 
I have done a quite a few venison roast and backstraps on the wsm and otg. Go low and slow and bring it to no more than medium rare. Beyond this and it dries out as previously stated. As far as times and temps it varies, I have put my last two straps on frozen at 250 and about 1.5-2 hrs I pull them. If memory serves me right the others I have done have also only been an hour or two. As far as a rub goes it all depends on what you like.
 
Venison backstraps please dont bbq, make chicken fried steaks out of them u will be glad u did, as for bbq venison it is to lean, i would problably sear it real gd and wrap it in foil with some liquid of ur liking
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Patrick Stevens:
Check that, it's actually a deer roast. </div></BLOCKQUOTE>A roast is a muscle cut. It can be shoulder, leg, anything.

You can low/slow or smoke/roast at a higher temp, your choice. Either way, as noted above, cook only till med-rare, tops.
 
Having ate a lot a deer meat yrs ago MOST are way to lean to smoke but thats IMO . I did help gut 1 deer one time in many yrs that was full a fat shot in a corn field but those are few and far between again IMO . cook to med rare and it a be fine if it was not eating pine trees to survive . If it was it a taste awful no matter what you do .again IMO . YMMV.
 
Smoking meat in the smoke at typical temps is cooking. Smoking is not any more or less drying than cooking in an oven. Venison is fine to smoke - one simply wants to avoid cooking to a point past med-rare, just like smoking sirloin tip or other cuts of beef round.
 
Thank you guys for all the responses, but a little to late for my cook. Here's what I did, and there was none left. Kind of a compilation of ideas i found off the internet. First I learned that deer is very lean as stated and needs fat introduced to it, also it has a gamey taste to it if not prepared properly. I cut the roast deep with a thin sharpe knife, inserted garlic, and onion. After that i rubbed with just a basic rub I found in "Low and Slow". I then wrapped the whole roast in a pound of bacon, and put on the smoker at 225 for a hour and a half. Read i should bring up to an internal temp of 140 which happened after my first check. Wrapped it in foil for around 30 minutes before slicing. Very good.
 
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