Greenhorn first time smoking All help welcomed!!

Discussion in 'Wild Game' started by redneck1676, Feb 7, 2012.

  1. Hey all just linked up with this site from what I've read I wish I could have found it sooner. Gonna try my first attempt @ smoking a whitetail roast later on this week. So hears the set up I have a cheap little charcoal smoker about 3ft high 12x12 picked up from a yard sale (its a start right). Any how was wandering what temp to smoke it at, roughly how long per pound, should I marinate it, receipes, etc...?  I was thinking of maybe injecting it with butter or something then rubbing it down with spices. I've got some lump charcoal for the heat and some Mesquite for the smoke. How should I set this up with the meat in a pan to catch the drippings or baist it every hour?  Need all the help I can get being my first attempt. Thanks in advance for all the tips.  Jason
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Jason,

    Welcome to SMF. First advise is to sign up for the Free 5day ecourse. That will have tons of information to help you out.
     
  3. tgil

    tgil Fire Starter

    Type "deer roast" in the search box above and you should be able to find enough info. Welcome to the site!
     
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    :welcome1: to SMF
     
  5. gersus

    gersus Smoking Fanatic

    [​IMG]
     
  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Welcome to the forum Redneck1676  I'm not much on deer so sorry I can't be much help.  How big is the roast you want to smoke?
     
  7. Hello Redneck and welcome to SMF!  How about adding your location to your profile? Good luck and happy smoking!
     
  8. tyotrain

    tyotrain Master of the Pit

    Welcome to SMF its nice to have ya.. Have fun and Happy smoking
     
  9. THANKS WILL CHECK OUT THE 5 DAY LESSON
     
  10. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    I just smoked an elk roast, it turned out really good!

    I rubbed the night before, do whatever you think you want as far as rub/injection, whatever you do it can't hurt. Smoker temp should be 220*-250*, cook to an internal temperature of 145* for Medium Rare (or 140* if you like rare) (this should only take 3-4 hours, longer than 4 hours and it will not be safe) then, wrap in two layers of HD tinfoil, with about a cup of beef broth (any other seasonings in the broth is up to you) then wrap in a couple of dish towels and in an old blanket and place in cooler for about 2 hours. Then place in the fridge overnight. Next day open er up and slice thin for lunch meat/french dip, philly cheese sammies, or just a roast beef sammy.

    Good luck! (whatever you do don't overcook it)
     

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