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venison question..,

post #1 of 5
Thread Starter 

I know it`s not beef, but I`ve had trouble keeping my venison moist.., anyone smoked deer on a regular basis w/ good results? Look forward to hearing from my smoking brethren..,

post #2 of 5

I have only cured & smoked venison aka  pastrami or similar to Canadian bacon. Without a cure my guess would be you should lard or marinate, smoke at higher temps. and pull at about 130 degrees and let rest like a roast in the home oven.

Also you may get more replies if you post this in the game thread.

post #3 of 5

Most people over cook venison.

Happy smoken.

David

post #4 of 5
Quote:
Originally Posted by SB59 View Post
 

I have only cured & smoked venison aka  pastrami or similar to Canadian bacon. Without a cure my guess would be you should lard or marinate, smoke at higher temps. and pull at about 130 degrees and let rest like a roast in the home oven.

Also you may get more replies if you post this in the game thread.

All of the above is good advice. We eat a LOT of venison, and I usually don't smoke it unless it is wrapped in bacon.

post #5 of 5
Thread Starter 

Thanks to all that replied.., I smoked it for 4 hrs @ about 250, and wrapped it with ALOT of butter, turned out pretty good. Used my brisket rub, then chopped it, used the a`ju and BBQ sauce mix and lightly sauced it. REALLY tender. Made awesome sandwiches! Thanks again for the advice!

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