Greenhorn first time smoking All help welcomed!!

[redneck1676]

Hey all just linked up with this site from what I've read I wish I could have found it sooner. Gonna try my first attempt @ smoking a whitetail roast later on this week. So hears the set up I have a cheap little charcoal smoker about 3ft high 12x12 picked up from a yard sale (its a start right). Any how was wandering what temp to smoke it at, roughly how long per pound, should I marinate it, receipes, etc...?  I was thinking of maybe injecting it with butter or something then rubbing it down with spices. I've got some lump charcoal for the heat and some Mesquite for the smoke. How should I set this up with the meat in a pan to catch the drippings or baist it every hour?  Need all the help I can get being my first attempt. Thanks in advance for all the tips.  Jason

 

[bmudd14474]

Jason,

Welcome to SMF. First advise is to sign up for the Free 5day ecourse. That will have tons of information to help you out.

 

[tgil]

Type "deer roast" in the search box above and you should be able to find enough info. Welcome to the site!

 

[jrod62]

:welcome1: to SMF

 

[gersus]

 

[alblancher]

Welcome to the forum Redneck1676  I'm not much on deer so sorry I can't be much help.  How big is the roast you want to smoke?

 

[smokinhusker]

Hello Redneck and welcome to SMF!  How about adding your location to your profile? Good luck and happy smoking!

 

[tyotrain]

Welcome to SMF its nice to have ya.. Have fun and Happy smoking

 

[redneck1676]

THANKS WILL CHECK OUT THE 5 DAY LESSON

 

[coffee_junkie]

Hey all just linked up with this site from what I've read I wish I could have found it sooner. Gonna try my first attempt @ smoking a whitetail roast later on this week. So hears the set up I have a cheap little charcoal smoker about 3ft high 12x12 picked up from a yard sale (its a start right). Any how was wandering what temp to smoke it at, roughly how long per pound, should I marinate it, receipes, etc...?  I was thinking of maybe injecting it with butter or something then rubbing it down with spices. I've got some lump charcoal for the heat and some Mesquite for the smoke. How should I set this up with the meat in a pan to catch the drippings or baist it every hour?  Need all the help I can get being my first attempt. Thanks in advance for all the tips.  Jason

I just smoked an elk roast, it turned out really good!

I rubbed the night before, do whatever you think you want as far as rub/injection, whatever you do it can't hurt. Smoker temp should be 220*-250*, cook to an internal temperature of 145* for Medium Rare (or 140* if you like rare) (this should only take 3-4 hours, longer than 4 hours and it will not be safe) then, wrap in two layers of HD tinfoil, with about a cup of beef broth (any other seasonings in the broth is up to you) then wrap in a couple of dish towels and in an old blanket and place in cooler for about 2 hours. Then place in the fridge overnight. Next day open er up and slice thin for lunch meat/french dip, philly cheese sammies, or just a roast beef sammy.

Good luck! (whatever you do don't overcook it)