Front Leg of Venison Whole

[JckDanls 07]

I don't really know much about venison so I'm just thinking out loud here.. just wondering if it would benefit any from a brine so you could take it to a higher temp without drying out...

 

[pike2]

Thanks!  How did it taste?

the 2 roast were a complete flop,   they didn't taste good at all being turned to mush like that

 

[pike2]

I don't really know much about venison so I'm just thinking out loud here.. just wondering if it would benefit any from a brine so you could take it to a higher temp without drying out...

thats what i suggested a few post ago and to keep checking the tenderness of it often after the well done temp,   i dont know where that line is between tender and mush is,   the 2 roast i did one was a neck and the other was a rump roast,   i had a pork butt at the top of the smoker and the roast were under it and i wasnt watching there temps as well as i should have and removed them when they got to  150 to 160 

 

[diggingdogfarm]

Looks good!
We grow'd up on bbq deer!


~Martin

 

[woodcutter]

I don't really know much about venison so I'm just thinking out loud here.. just wondering if it would benefit any from a brine so you could take it to a higher temp without drying out...

thats what i suggested a few post ago and to keep checking the tenderness of it often after the well done temp,   i dont know where that line is between tender and mush is,   the 2 roast i did one was a neck and the other was a rump roast,   i had a pork butt at the top of the smoker and the roast were under it and i wasnt watching there temps as well as i should have and removed them when they got to  150 to 160 

Sorry to hear the roast didn't turn out. Maybe your on the right track with the brine. I have 1 hind quarter in Pop's brine that I'm smoking tomorrow. I'll see what I end up with and let you know.

I read in some thread along the way that some parts of venison is better smoked at higher heat. I'm going to keep trying and keeping notes.

 

[woodcutter]

Looks good!
We grow'd up on bbq deer!


~Martin

Thanks Martin!

You would probably know what went wrong with Pike's roast turning to mush. Any suggestions?

 

[diggingdogfarm]

the 2 roast were a complete flop,   they didn't taste good at all being turned to mush like that

Did you use a marinade of any kind?


~Martin

 

[pike2]

i didn't use a brine, i put bacon inside of each and put string around them to close them up,   that's been a few years ago when i had extra meat to experiment with,