1st time Venison pastrami

[rippper]

just pulled 4 roasts that have been brining for 6 days. Rubbed em up and in the fridge for a rest. Smoking tomorrow. Some say smoke to I. T. Of 150 then steam. Some say foil at 150, take to I. T 200. Thoughts?

 

[smokerjim]

i vote for 150 then steam, don't think i would take it to 200 unless you want a very dry roast. if it was a beef brisket i would go 200-205,

 

[rippper]

In the smoker @ 225, be back after it "hits" 150

 

[rippper]

Turned out real good, will back off the sugar a little next time..

 

[pc farmer]

Man that looks great. Good job.

 

[SmokinEdge]

Good pull temp on venison. Looks gorgeous! Now just dial in those flavors. Nicely done.

 

[crazymoon]

R, Missed this post ,great looking strami. Nice work!!!!

 

[mattkm]

Looks awesome! Did you end up steaming it? and, if so, did you steam it to a certain temp, or just for a bit of time to heat it up?
I've tried it with venison 2 times, the first time I smoked to 150, then steamed to about 180, which dried it out too much(still tasted good, just needed more mustard!). The 2nd time, I smoked to 140, then steamed to about 150-155, which turned out great.

 

[rippper]

Did not steam, just finished it in the smoker.