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Venison,Neck Roast

post #1 of 7
Thread Starter 

Marinaded in Soy Sauce and Jim Baldridge rub.. Vacume sealed in a poor mans sealer "the sink"' for a day,
De-Boned it and stuffed it with hamburger, onions and pickles..

Bacon wrapped.
Smoked at 225, for 7 hrs to 160 internal,
at 6 hrs opened up and mopped with sticky fingers sweet BBQ sauce.
Rest for a hr and sliced thin, served...
Man good stuff...
PJ

PS,
The only thing I might change is I would pull it 150 next time..

 

post #2 of 7

Hello Puddle Jumper.  Looks like you had a fine meal.  Keep Smokin!

Danny

post #3 of 7

Looks Great!

Happy smoken.

David

post #4 of 7
Awesome, how do you d-bone a neck?
post #5 of 7
Thread Starter 

Just like coring a apple, Take your time and cut around the bone from both sides until you can work it loose,,

Then you can stuff the cavity with what ever you think would go with it,,, Also done this with back hams...and front shoulders,

I have used jimmy dean sausage as well and had it turn out nice also..

PJ

post #6 of 7

looks fantastic, I have a neck roast in my freezer that Im going to have to get out now. :) good job

post #7 of 7
Thread Starter 

Thanks you ,,

Give it a try ,I think you will like it,,,

PJ

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