venison neck roasts

heyer5

Meat Mopper

Original poster

May 4, 2011

230

15

Waukee

• Dec 29, 2012

• #1

Can someone give me an idea on what or how to do it? Is it something you pull or slice? IT? Thoughts? Thanks guys n gals

 

S

sparky30_06

Meat Mopper

Jan 2, 2008

180

10

Magnolia, TX

• Dec 29, 2012

• #2

I usually use neck meat for stew or grind.  I'd pull it make some good pulled bbq.

 

heyer5

Meat Mopper

Original poster

Thread starter

May 4, 2011

230

15

Waukee

• Dec 29, 2012

• #3

Any idea on IT(

 

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Dec 29, 2012

• #4

I smoked a whole front leg a few weeks ago and brought the IT to 158. I did not get to eat any of it but those that did said it was a little more than medium done. It was very tender considering all the connective tissue. I grind it for sausage but have been thinking of slow smoking one like your are.

http://www.smokingmeatforums.com/t/131091/front-leg-of-venison-whole

Hope this helps at least a little.