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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: matts2 on August 07, 2011, 07:20:00 PM
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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.
(http://i210.photobucket.com/albums/bb262/MSCustomCalls/Smokin/IMAG0294.jpg)
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.
(http://i210.photobucket.com/albums/bb262/MSCustomCalls/Smokin/IMAG0298.jpg)
(http://i210.photobucket.com/albums/bb262/MSCustomCalls/Smokin/IMAG0297.jpg)
(http://i210.photobucket.com/albums/bb262/MSCustomCalls/Smokin/IMAG0299.jpg)
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.
(http://i210.photobucket.com/albums/bb262/MSCustomCalls/Smokin/IMAG0300.jpg)
Here is the money shot
(http://i210.photobucket.com/albums/bb262/MSCustomCalls/Smokin/IMAG0301.jpg)
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I tried smoking venison for the first time today. wish i had seen this before hand. It didn't come out bad but.... yours looks better!
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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!
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Matt, I'll Bring Da Beer, you grill da Deer!! LOL that looks awesome.
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IT wasnt bad enough waiting on season, now thios is going to make it even harder...mmmmmmmmmmmmmmmm thanks
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Well I got some deer meat today so I'll be trying this soon. Thanks!
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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
(http://i1116.photobucket.com/albums/k567/snakebit40/IMAG0133.jpg)
After it hit the 145 mark
(http://i1116.photobucket.com/albums/k567/snakebit40/IMAG0134.jpg)
After it hit the 165 mark
(http://i1116.photobucket.com/albums/k567/snakebit40/IMAG0135.jpg)
And the most tasty, juiciest, and best smoked deer I've ever had!
(http://i1116.photobucket.com/albums/k567/snakebit40/IMAG0136.jpg)
Thanks again Matt!!
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That looks great Jon. Glad it worked out for ya.
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TTT I'm using this thread again today, thought it needed to be brought back to the top. Good stuff!
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Stop it.
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That I'm trying! Have the venison roast in the freezer. Thanks for the recipe!
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Looks great!
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Jon you were right brother. This for sure needed to be brought back to the top. I've gotta try this!
Charlie
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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.
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Gonna try this on 2 full backstops
Think it'll work.?
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looks really good !
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:clapper: :clapper: :clapper:
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Niiiiiice!