Smoking lean meat recommendation


 
B

Bruce H

TVWBB Member
OK all of you pros... this could go under "other meat" topic but I am looking for more general ideas.

My mouth is watering to smoke a brisket in the WSM, but I have a freezer full of lean meat... mostly venison.

Would love to hear some ideas and tips to make use of some of this with the smoker. Even if I have to sauce it at the end. I know it will be a little dry and that's fine. Can I at least get it tender enough to shred or even just chop and add some BBQ or No.5 sauce?

Any interesting ideas or suggestions greatfully accepted!
 
I would suggest that you smoke the venison real low, no higher than 225º for a period of time, pending the thickness/cut of the meat being cooked to get some smoke on it. I would double the wood used to, if it's a smaller cut. Then just foil wrap to finish, to prevent it from drying out. You could also use a foil half pan instead of foiling, add some liquid, spices, veggies etc. and braise to finish. Smoked venison pot roast comes to mind. HTH
 
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