I don't really know much about venison so I'm just thinking out loud here.. just wondering if it would benefit any from a brine so you could take it to a higher temp without drying out...
the 2 roast were a complete flop, they didn't taste good at all being turned to mush like thatThanks! How did it taste?
thats what i suggested a few post ago and to keep checking the tenderness of it often after the well done temp, i dont know where that line is between tender and mush is, the 2 roast i did one was a neck and the other was a rump roast, i had a pork butt at the top of the smoker and the roast were under it and i wasnt watching there temps as well as i should have and removed them when they got to 150 to 160I don't really know much about venison so I'm just thinking out loud here.. just wondering if it would benefit any from a brine so you could take it to a higher temp without drying out...
Sorry to hear the roast didn't turn out. Maybe your on the right track with the brine. I have 1 hind quarter in Pop's brine that I'm smoking tomorrow. I'll see what I end up with and let you know.thats what i suggested a few post ago and to keep checking the tenderness of it often after the well done temp, i dont know where that line is between tender and mush is, the 2 roast i did one was a neck and the other was a rump roast, i had a pork butt at the top of the smoker and the roast were under it and i wasnt watching there temps as well as i should have and removed them when they got to 150 to 160I don't really know much about venison so I'm just thinking out loud here.. just wondering if it would benefit any from a brine so you could take it to a higher temp without drying out...
Thanks Martin!Looks good!
We grow'd up on bbq deer!
~Martin
the 2 roast were a complete flop, they didn't taste good at all being turned to mush like that