Got me droolin'!!
I'm just wondering why you put the bacon on the inside[in the middle].
To me,there would not be enough heat to render [or melt] the fat.
And the idea of the fat for venison would be to make it seem more moist.
By the looks of the pics the bacon fat didn't hardly melt at all.
My other thought was that the bacon should have been wrapped around the outside.
Enough rambling on my part!!
I would really be interested in your feed back as to how it turned out.
Your thought on moistness,tenderness etc.
Another newbie [especially with game meats]
Big Bad Bri
Hi all, I have done a number of venison roasts. They allways come out tender and juicy. All I do is treat them like a beef sirloin roast. I try to get the temp up to about 275, stick a meat thermometer in it. Pull it at 150-155 and eat. The only thing I do to the roast is I rub it liberally with Emerils Steak Rub. That is it. The first time I did this I was smoking something else and figured what the hell I have alot of venison so I threw one in. This roast got wiped out in ten minutes giving samples. Amazingly people just start showing up when they smell the smoker going. Just treat it like beef and you will be happy.