First Venison Roast!!

Discussion in 'Wild Game' started by smokealilsmoke, Dec 6, 2011.

  1. Hey there just got done eating my first smoked venison roast and thought it went all right by my standards, which are pretty low considering I've never had smoked roast before. 

    I first trimmed the majority of the fat off the roast and then put it in a water, apple cider vinegar, sugar, and tobasco marinade for 48hrs. After taking it out I put a thin coat of mustard on it and followed with Jeff's Rub, which is AWESOME I might add!! I put it in the smoker on 225 and cooked it till the internal temp was 170. 

    It turned out nice and spicy just like I like it but may have been a little much for others with combining the rub and the tobasco in the marinade. 

    It was a lot more tender than I thought it was going to be and only used a fork to cut it and eat it after the initial slicing. Here are some pics. Any tips would be greatly appreciated!! Sorry for some of the pics but had to use the phone until the wife got home to show me where she hid the camera..... In plain sight!!

    [​IMG][​IMG][​IMG][​IMG][​IMG]
     
    Last edited: Dec 6, 2011
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    I like to (bleed) my roasts in a cooler with ice water for 4 - 5 days, when the water turns red I drain and add fresh water and ice as needed until the water isn't red.

    Then marinate for 48 hours with your favorite seasonings. 

    .
     
  3. Good call on the 4-5 days. I normally do it in salt water in the fridge for a day or two then just dump the red water out and into the marinade. I'm gonna try your method next time.
     
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    It works great Smoke

    If bled properly, venison can be a very tender and juicy piece of meat.
     
  5. roller

    roller Smoking Guru SMF Premier Member

    Raptor I do my venison qtrs. the same way everytime I kill a deer....Your roast look good nice job...
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks pretty good from here!
     
  7. frosty

    frosty Master of the Pit

    Nothing wrong with that!  Beautiful job on the first try![​IMG]
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    It looks like Keith (Raptor's) taken pretty good care of you.
     
  9. bakerman

    bakerman Fire Starter

    Just had a co-worker give me 2 roasts! Looks like I will be doing deer this weekend. I will keep you  posted.

    Bman
     
  10. Sounds good Bakerman!! Take some pics!!
     
  11. melleram

    melleram Smoke Blower

    I've heard to brine it,

    Cook them faster at around 300 to an Internal temp around 135. 

    Pull it off the heat, wrap in foil and let set on the counter for a couple hours, then refrigerate. 

    Slice it the next day while cold, eat cold or rewarm the slices in a pan of au jus

    Just like arbys!
     
  12. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    Looks great even if its a little done for my tastes, but they are right about bleeding the meat it really helps!
     
  13. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Nice job!
     
  14. What would be a good brine for a roast and how long would you keep it in there? I've never done one before?
     
  15. bakerman

    bakerman Fire Starter


    I need the same question answered. I wanted to find out if marinading is better than brining for deer roasts. I made some marinade last night and was gonna inject the roasts tonight ( didn't do it yet ) and smoke them tomorrow. Would it be better to brine them? If so is a simple brine okay for deer? Or should I do a cider based one?

    The roasts are about bled out now ( it's been 3 days ). So the sooner I have a response from someone in the know the better. I can drop them in a brine tonight if I get a response.

    I plan on a mustard slather with a rub and bacon wrap before smoking just so all information is at your disposal. Smoke at 225 to a internal temp of 145, foil wrap for an hour and slice 'em up.
     
  16. raptor700

    raptor700 Master of the Pit OTBS Member

      Once you've bled the roast you have to impart some flavor back into the meat.

    I'm sure everyone has their favorite marinate but I use 

    64oz of beef broth

    1 cup Moore's marinate

    ½ cup soy sauce

    ½ cup worsty

    and all the fresh cracked black pepper you like

    Marinate for 48 hours.

    You can double the recipe if needed, just make sure the meat is totally submerged in the marinate.

    You can fill a ziploc bag with water and place on top to keep the meat submerged.

    I cook my venison to an IT of 160º

            [​IMG]
     
     
  17. michael ark

    michael ark Master of the Pit

    Beer works good for some reason we all ways have some at deer camp[​IMG].Just soak then cbp, garlic, onion powder .
     
  18. I'm def gonna try that beef broth marinade on my next roast!! Thanx Raptor!!
     
  19. raptor700

    raptor700 Master of the Pit OTBS Member

    Let us know how it turns out Smoke [​IMG]
     
  20. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    LOOKS GREAT !!!!!!
     

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