I HAVE to try that, thanks Gary! Just so happens I still have two packs of venison steaks from last year.
You might try smoking for a short time (low & slow) Then wrap with some liquid added and see what happens.
One thing we used to do with venison was cut thin pieces and pound them out a little to tenderize and make a little thinner. Mix equal parts Soy Sauce, Worcestershire Sauce, Melted Butter and a little Salt and Pepper soak the meat for a few min. and put on the grill I would baste them with butter while cooking. Couldn't cook enough. But had to do the butter or it was to dry.
Gary
<chuckles>
You might try smoking for a short time (low & slow) Then wrap with some liquid added and see what happens.
One thing we used to do with venison was cut thin pieces and pound them out a little to tenderize and make a little thinner. Mix equal parts Soy Sauce, Worcestershire Sauce, Melted Butter and a little Salt and Pepper soak the meat for a few min. and put on the grill I would baste them with butter while cooking. Couldn't cook enough. But had to do the butter or it was to dry.
Gary
If you're going to smoke it you MUST inject it. We used to inject ours with Cajun Butter that you buy in a bottle. I won't be as juicy at a brisket or pork shoulder but it's good. If I had to choose between grilling and smoking venison I will grill 99 times out of 100.
I'm curious if the high temperature,and wrapping used in brisket smoking would work to tender up venison? Perhaps the lack of fat in the venison would make the venison even tougher cooked that way, but it might be worth the try.
I can understand the need to inject the venison for smoking and also understand that grilling would be better. I am going to experiment with a venison roast on the grill/smoker this year. That is, IF I can convince my wife that it will be better than cooked in the crockpot loaded with veggies. She loves venison roast that way.
If you're going to smoke it you MUST inject it. We used to inject ours with Cajun Butter that you buy in a bottle. I won't be as juicy at a brisket or pork shoulder but it's good. If I had to choose between grilling and smoking venison I will grill 99 times out of 100.
We are actually smoking a Blackbuck ham this weekend. I'm nervous about that just because I've never smoked goat.
Tried this tonight with some venison steaks from last year. It was very good. I used teriyaki vice soy. Think the soy may be better as I lost the teriyaki flavor a bit to the Worcestershire sauce. My wife told me not to change anything so, I don't know, maybe I won't change it. I marinaded the venison about a 1/2 hour. It turned out tender and juicy. Thanks!
You might try smoking for a short time (low & slow) Then wrap with some liquid added and see what happens.
One thing we used to do with venison was cut thin pieces and pound them out a little to tenderize and make a little thinner. Mix equal parts Soy Sauce, Worcestershire Sauce, Melted Butter and a little Salt and Pepper soak the meat for a few min. and put on the grill I would baste them with butter while cooking. Couldn't cook enough. But had to do the butter or it was to dry.
Gary
Actually that temperature plateau is very typical,and so is wrapping it in foil to push through. The foil technique even has a name. It's called the "Texas Crutch". When you hit the plateau for about 1-2 hours, wrap the brisket in foil and continue cooking until the I T get to 175-180. Then take the foil wrapped brisket off the fire, put it, still wrpped, in a cooler for about an hour, and you'll have juicy, tender briskjet at a perfect 190 degrees.
I noticed that the IT climbed to 144 rather quickly (first 3 hrs) but then leveled off and didn't move even one degree for the next 4-5 hours. I had the integrated meat probe inserted and a seperate meat thermometer as a backup to compare and both were reading within a few degrees of each other. But the possibility still exists that the smoker box temp gauge is incorrect. My smoker was a gift and isn't the best one around. I should probably get an oven temp gauge and put it in the smoke box to verify the temp. I wrapped the brisket in foil for the last hour and the IT then started climbing. I had to take it out at an IT of 179 because my guests were just getting too hungry. It had good flavor and was tender enough but a little on the dry side which I attributed to the fact that the cut of meat had most of the fat trimmed off. My point and question is, I've read about others smoking brisket at 225F and getting the IT to 190. Is wrapping the meat in foil to get the IT up a standard procedure for brisket? If so, at what point should I wrap it?