posted
I had to smoke something the weekend. So I grabbed a few bags of deer from the freezer. Most people have a hard time smoking deer because it dries out real easy. I always had that problem as well until I figured it out. Here is how I smoke deer and its always a guaranteed hit.
I don't know what I grabbed as far as the deer roasts. Might have been off a leg or a loin. It really doesn't matter smoking it this way as all ends up juicy and tender. One thing with venison is that since it doesn't really have any fat in the meat, it gets up to temp quick. So keep the smoker temp down to the 210 range. I put these three roast on and smoked them till the temp got up to 145-150. That took about 3-3.5 hours.
Once they get up to that temp I put them in a pan and pour a liquid of your choice in there. I usually use beer by its self but you can let you imagination run with it. Then keeping the temps low, take the meat up to 165. At that point the meat is done. NEVER smoke or cook deer to any temps over 165 because it will get dry and tough. You can pull the deer off anywhere between 155-165 and move onto this next step.
Once the venison hits that 155-165 range, I take the meat and slice it up. Then its back in the pan, more liquid added, cover in foil and back on the smoker for about 45 minutes to an hour. Today I put some cider vinegar and maple surup in the sliced meat.
After its sat in the smoker for a bit, all those juices soak back into the meat for awesome goodness. Usually I just take the sliced meat and make sandwiches with it, but everything was so tender I just took all the sliced venison and pulled it all. It came apart with ease and was oh so good.
Hope y'all get to try this. If you need some deer, stop by and I will give you some. I still have a freezer full and the season is about to begin.
Here is the money shot
-------------------- Matt Posts: 314 | From: Central IL | Registered: Feb 2011
| IP: Logged |
posted
That's the first straight up smoked venison roast I've ever seen that looks like it came out good.
I'll have to try that when I get some more meat.
What I usually do quite a bit different. I select a roast. I prefer the whole neck with windpipe removed and trimmed. I sprinkle with some basic spices like salt, fresh black pepper, onion and garlic powder then heat up my dutch oven good and hot with a bit of oil in the bottom then sear the roast nicely on all sides.
Next, I add water about 2/3 the depth of the roast. Chunk up a couple onions, maybe some mushrooms and celery but they are optional. The onion is a must. Add a little more salt and pepper and slow cook on the stove for about 4 hours or until the meat and bones fall apart if you try to pick it up.
Lift the meat out onto a platter and let cool enough to handle it. Debone it all leaving it in moderately large chunks. Put the chunks in an aluminum foil roasting pan and pour broth from the cast iron over the chunks until you see the broth come up between the chunks a good bit. Put that in the smoker with wood of your choice. Stir it around a bit every 20 to 30 minutes so it all gets good and smokey and you keep the chunks well sopped in juice. When you have enough smoke flavor to suit you, take it out, shred and treat it like pulled pork.
Super tender and juicy!!!
By the way, that stuff you made reminds me a bit of fajita meat. I'm thinkin' some fire roasted poblanos and grilled onions, fresh pico de gallo and some of my mom-in-laws home made flour tortillas......MMMMMMMMmmmmmmmMMMMMMMMMMMMMMMm!!!!!
Dang you're making me hungry!
-------------------- Dave
I've come to believe that the keys to shooting well for me are good form, trusting the bow to do all the work, and having the confidence in the bow and myself to remain motionless and relaxed at release until the arrow hits the mark. Posts: 3245 | From: Kansas City MO | Registered: Apr 2003
| IP: Logged |
posted
Matt, I'll Bring Da Beer, you grill da Deer!! LOL that looks awesome.
-------------------- 3 Big River 1pcs longbows 60 & 62in 45-50lbs@26 Big River 2pcs longbow 62in 50@26 Big River Recurve 58in 45@26 Big River Flatbow 60in 57@26 Dave Ricke Recurve 60in 47@26 Big River 59er replica 60in 44@26 WISCONSIN TRADITIONAL ARCHERS Neosho Archers Posts: 621 | From: Wisconsin | Registered: Apr 2010
| IP: Logged |
posted
IT wasnt bad enough waiting on season, now thios is going to make it even harder...mmmmmmmmmmmmmmmm thanks
Posts: 326 | From: Pennsylvania | Registered: Dec 2003
| IP: Logged |
posted
Well I got some deer meat today so I'll be trying this soon. Thanks!
-------------------- Jon Richards
Genesis 27:3 Now then, get your weapons--your quiver and bow--and go out to the open country to hunt some wild game for me. >>>>------------> Schafer Silvertip 62@28 Schafer Silvertip 71@28 Posts: 1460 | From: Studley, Kansas | Registered: Oct 2010
| IP: Logged |
posted
Alright I tried this out last week and it was awesome. Thank you Matt for answering all my questions!
Here's some pic's for you guys
Couple bottom butt cuts
After it hit the 145 mark
After it hit the 165 mark
And the most tasty, juiciest, and best smoked deer I've ever had!
Thanks again Matt!!
-------------------- Jon Richards
Genesis 27:3 Now then, get your weapons--your quiver and bow--and go out to the open country to hunt some wild game for me. >>>>------------> Schafer Silvertip 62@28 Schafer Silvertip 71@28 Posts: 1460 | From: Studley, Kansas | Registered: Oct 2010
| IP: Logged |
posted
TTT I'm using this thread again today, thought it needed to be brought back to the top. Good stuff!
-------------------- Jon Richards
Genesis 27:3 Now then, get your weapons--your quiver and bow--and go out to the open country to hunt some wild game for me. >>>>------------> Schafer Silvertip 62@28 Schafer Silvertip 71@28 Posts: 1460 | From: Studley, Kansas | Registered: Oct 2010
| IP: Logged |
-------------------- "It is Better to remain silent and be thought a fool than to speak out and remove all doubt" Abraham Lincoln Posts: 495 | From: Columbia,PA | Registered: Jan 2007
| IP: Logged |
posted
Jon you were right brother. This for sure needed to be brought back to the top. I've gotta try this! Charlie
-------------------- But they that wait upon the Lord shall renew their strength:they shall mount up with wings as eagles:they shall run and not be weary:and they shall walk and not faint......Isaiah 40;31 Posts: 921 | From: Bastrop, Louisiana | Registered: Jan 2007
| IP: Logged |
posted
I tried the recipe and procedure today on a couple of hind quarter roasts. It turned out to be some of the best that I've tried on the smoker. It was both tender and moist. Thanks for sharing your cooking experience.
Posts: 22 | From: Box 246,Crossville, IL 62827 | Registered: Jul 2004
| IP: Logged |
UBBFriend: Email this page to someone!
Printer-friendly view of this topic
