Bruce
TVWBB 2-Star Olympian
Yep. Particularly on a roast cut.Well given the critter yeah you can expect some "chew"
Smoke with a Venison roast?
- Thread starter Bruce
- Start date
I'm smoking a whole venison hindquarter today, as we speak! I'm going with a "ham" vibe -- I had it on a ham-style brine (including pink curing salt). I'm using apple wood chunks.
Doing the whole "what do folks on YouTube say?" research thing has been more confusing than helpful. I've seen finishing temperatures ranging from 150 to 165, all of which seem too high to me for venison. 200 -- to convert collagen to gelatin -- seems unrealistic, too. Venison is a very lean meat, no?
I might go with 150 and see how that turns out. I'm also going with a low smoke -- the lid temp on my SMC is gonna hang right at 200 for this one.
I'll let yinz know how it goes!
Doing the whole "what do folks on YouTube say?" research thing has been more confusing than helpful. I've seen finishing temperatures ranging from 150 to 165, all of which seem too high to me for venison. 200 -- to convert collagen to gelatin -- seems unrealistic, too. Venison is a very lean meat, no?
I might go with 150 and see how that turns out. I'm also going with a low smoke -- the lid temp on my SMC is gonna hang right at 200 for this one.
I'll let yinz know how it goes!