Venison

Discussion in 'Wild Game' started by linescum, Feb 7, 2009.

  1. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    Here is whats going on the Big Block today,, They are boned venison roasts that i brined in sea salt garlic powder and onion powder, then laid them open then stuffed with bacon then trussed. one has a sweet and tangy rub and the other is rubbed with cracked pepper and lemon peel shavings.

    Starting them off naked then when the internal temp hits 110- 120 i'll remove layer in bacon and take them to 165

    oh yeah i almost forgot the smoke today is sweet pecan.. was able to score a few bags of chips
     
  2. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looks good. PLease post the finish. Thanks.
     
  3. darrin

    darrin Meat Mopper

    Sounds great. Never had the chance to try smoked venison.
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a great start I'll be looking forward to the rest of it!!
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking venison. Looking forward to the finished pics.
     
  6. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    Here they after 2 hours
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    They're looking good!
     
  8. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    Here they are after 4 hours...almost done temps at 150 mmmmmmmmmmmmmmmmmmmmmmm can't wait
     
  9. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    Wow those look delicious. You could bring some down to KY on your next trip ya know. :)
     
  10. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    actually i brought a bunch of leftovers with me.. brisket, pulled pork and sirloin tip and a bunch of jerky.....you never know when you'll eat on a big storm like that......
     
  11. 1894

    1894 Smoking Fanatic SMF Premier Member

    What temp do / did you bring them up to ?

    And you probably don't hear it enough , so , Thank you for the work you do putting things back together after Ma nature busts them up [​IMG]
     
  12. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    here are the finished products..i layered the tops with thick cut bacon when i transferred everything to pans but we ate it while these babies were resting.

    as you can see plenty of juice for au-jaus and gravy..i basted the roasts every 1/2 hour with a bulb of that fine drippins...after they rested i split them because i promised half to my father and today was his birthday, then took them over to the wifes work place,right next door, and sliced them down, thick and paper thin then went to pops

    man my mouth is still watering and i ate! very very moist and delicious, i liked the one that had the lemon pepper rub best. can't wait for some more
     
  13. nemisportsman

    nemisportsman Newbie

    Thanks for sharing!! Sure looks good!!!

    What was your smoker temp? Looked to be 250?
     
  14. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    What temp do / did you bring them up to ? 1894 i took them to 165 170ish..i don't believe in rare wild meat

    What was your smoker temp? Looked to be 250? Nemisportsman...itried to keep it between 225 and 250
     
  15. 1894

    1894 Smoking Fanatic SMF Premier Member

    Sure looks good !!!
     
  16. beerguy

    beerguy Fire Starter

    Looks great! Never thought about putting the bacon in the middle too. One thing that may help you is to trim the shiny film off next time. It takes a little time but is worth it. Thanks for the pics!
     
  17. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    i took off what i could without destorying the roast, i wanted it to stay together
     
  18. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks awesome and probably tastes even better [​IMG]
     
  19. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    just got done scarfin' a sammie
     
  20. beerguy

    beerguy Fire Starter

    Gotcha!!!!!!!!!!!!!
     

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