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Venison Neck Roast, what is your suggestion?

post #1 of 7
Thread Starter 

I recently returned from a archery deer hunt in KS and added two deer to the freezer, one buck and one doe.

In past years (pre-smoker days) I have always taken the neck and slow roasted it at about 225, sometimes overnight in the oven. I would add a tad of liquid, cover tight with foil and forget it. Then I would pull it and make a variety of things such as taco meat, green chilli etc. It has always been very good and a big hit but now that I am into smoking I am looking for ideas for something different.

I was thinking maybe just smoking it low and slow like I would a pork butt with foiling at the end and use it as I have in the past. I am open for any and all ideas?

And I am sure someone wants to see what the neck roast came off of!   :biggrin:


post #2 of 7

Nice Deer Smoke it low and slow 225 to 240 if you can, let it go till tooth pick tender 200* roughly. Salt, Pepper, Olive Oil , maybe a pinch of garlic. Finish it and send to me I miss hunting.

post #3 of 7
Thread Starter 


Thanks for your input...would never get to you in the mail, sorry!

Do you think foil and liquid at the end? Put it in a pan or on a rack?

I have never done any venison with the exception of "Bears Unstuffed Snack Sticks".

post #4 of 7

Foiling would help to keep it from drying out. Don't forget make the Barely soup  with the bone. OMG now you owe me a keyboard drooling.

post #5 of 7
Thread Starter 

Hey, the Barley Soup sounds really good, and my wife loves it too! And it is healthy eating...Might have to leave a little of the meat on it  :icon_biggrin:

post #6 of 7

I would try smoking for a couple hours and then cook like you always have. Neck meats is very flavorful and makes great tacos and chili and such.

post #7 of 7

I was thinking the same as Reddog. Smoke , pick all the meat and use the Bone as Your Barley soup , then the picked meat becomes a great Chili ...:drool


How evre you choose to use it , have a great time and . . .

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