deer help

jack

Smoke Blower

Original poster

Aug 11, 2007

103

11

orange county california

• Nov 21, 2007

• #1

my nephew is bringing a 10# peice of venison to my house tomorrow and i have never cooked it, much less smoked it. if any of you could give me the basics, that would be great. i have to look good in front of him, not only cause he is a younger family member, but he was my apprentice till he went off on his own path. he is a good man, and is moving to missouri next week with his wife and daughter, and this is the last time we get to be together for a while. uncle jack needs your help, please.

 

bombo80

Smoke Blower

Nov 15, 2007

107

10

Bloomington

• Nov 21, 2007

• #2

I guess it all depends on exactly what cut from the deer, you are receiving. Until then, It might hard for a recommendation on what to do.

 

dingle

Smoking Fanatic

OTBS Member

Aug 22, 2007

795

11

Syracuse, NY

• Nov 21, 2007

• #3

Well Jack, no experience here smoking venison but a lot cooking it. Venison has a tendency to become very dry when overcooked. I'm sure a lot of folks will be along to help soon. I like my venison like my steaks more rare than medium. Still juicy. As for roasts, bacon is always a nice addition. Even slices of garlic pushed into the meat add a lot of flavor.

 

jack

Smoke Blower

Original poster

Thread starter

Aug 11, 2007

103

11

orange county california

• Nov 21, 2007

• #4

its the hind quarter, the thigh with the bone in it.

 

jack

Smoke Blower

Original poster

Thread starter

Aug 11, 2007

103

11

orange county california

• Nov 21, 2007

• #5

hey dingle, thanks, i will put bacon on it. what temp do you like to cook it at, and what temp do you pull it off at to get the medium rare?

 

carl spackler

Newbie

Sep 30, 2007

24

10

southeast Ia

• Nov 21, 2007

• #6

A buddy of mine starts with a bacon wrap for about 2.5 hours and then foils it 2-4 @ about 260.

 

dingle

Smoking Fanatic

OTBS Member

Aug 22, 2007

795

11

Syracuse, NY

• Nov 21, 2007

• #7

I agree. Keep in mind your temps will rise 5-10 degrees after you pull it off. So if ya want it med-rare I would pull it @ 120-125 degrees.

 

fat sal

Fire Starter

Oct 25, 2007

60

10

• Nov 21, 2007

• #8

There was a thread yesterday from a guy that was smoking "deer hams." He described his cooking prep/process.

You can find it HERE.

 

jaynik

Smoking Fanatic

Jan 22, 2006

307

12

Arnold, MD

• Nov 22, 2007

• #9

I agree with bacon. I can't wait for a tenderloin this year. Give it a little marinade, then wrap in bacon and smoke till it's pretty firm. (I don't measure temps so much on beef and venison)

 

jack

Smoke Blower

Original poster

Thread starter

Aug 11, 2007

103

11

orange county california

• Nov 22, 2007

• #10

alright, im going to keep my smoker at 250 use mesquite and apple wrap in bacon, stuff with garlic and bacon peices smoke for 2-3 hours, wrap in foil and bring it to 135*. q view and comments by end of day.

 

dingle

Smoking Fanatic

OTBS Member

Aug 22, 2007

795

11

Syracuse, NY

• Nov 23, 2007

• #11

Jack, was off off-line yesterday. Just read something about "Qview by the end of the day". Did I miss it? Just kidding but would love to see how it turned out.