HH cook

[K Faust]

Doing a HH brisket. Wonder about HH venison. What if I put the venison on when I foil the brisket. Take it to maybe 75 degrees then foil w/liquid until 125ish?

Thanks in advance for any input.

Kevin

 

[K Kruger]

What cut?

 

[K Faust]

Its not a roast exactly but not exactly a steak either. Supposed to be somewhat of a combo of both. The size reminds me of a chuck roast.

Kevin

 

[K Kruger]

You could try that but I would sear it first. (You can sear in an oiled pan.)

 

[K Faust]

Sear in an iron skillet type of pan? In the smoker?

 

[K Kruger]

I'd just season it lightly and then sear in an oiled pan on the stove, over med-high heat so it sears quickly. When nicely browned I'd remove it from the pan, season lightly again, then move to the smoker, without the pan.

You could smoke it to 100 or so the foil with liquid. I'd check it for tender in 30 min and gauge from there.

 

[K Faust]

Sounds like a plan. Will let you know how it turns out.

Thanks for your help.

Kevin

 

[K Faust]

The venison turned out great. Will do it that way again, with a couple of changes. Different seasonings for the rub and more spices added to the liquid. Being my first attempt with venison, I was extremely happy.