Reheating a Whole Roast

[Tom T]

I have a 4 - 5 lb frozen venison roast that was brined, smoked, vacuum sealed, and frozen whole. Any suggestions on how to reaheat for tomorrow afternoon?

I am inclined to just throw it into apot of boiling water for an hour or so.

Suggestions or success stories anyone?

thanks,

subdude

 

[Larry Wolfe]

Tom,
What are you planning to do with the roast? Slicing or pulling? If you are gonna slice it, I'd go the boil in a bag route. If you are gonna pull it, I'd wrap in foil with beef broth.

 

[Tom T]

I am gonna slice it. I cooked ot to 185 and as I understand it, venison is lean and won't pull as well as pork.

Should an hour be long enough or maybe 1.5??

Thanks for the reply,

subdude

 

[Larry Wolfe]

Tom that's a tough call! I'd think an hour would suffice........ You might want to put a thermometer into the center of the roast once it's thawed enough to monitor the internal temp.