Smoked Venison Pot Roast

[chilerelleno]

Making room for a new hunting season is often a very tasty job.
Two days before I pulled out two venison roasts and set them to thaw in the fridge.
Once thawed I dry brined them with Kosher salt for 24hrs.
Then I seasoned them with my spiced up version of Lawry's Seasoned Salt and tied them tightly so they'd smoke longer and more evenly.
I set up the smoker at 200°-225° with hickory, and gave them an hour and a half of smoke.

Then in my 12qt dutch oven I browned some onions in bacon grease, and did the same with the roasts.
Added a jar of sofrito and enough vegetable stock to almost cover the roasts.

Brought it to a rolling boil on the stove top, and then back into the smoker at 325° (no smoke).
Cooked it about 6 hours till it was falling apart tender.

Made mashed taters and mixed veggies for sides.
Took the drippings from the DO and made a tasty gravy.

 

[yankee2bbq]

Love it! Awesome job bud!

 

[TNJAKE]

Heck yeah Chile!

 

[indaswamp]

Home run my man! I'll take a plate!

I've been doing the same here... pulled out 4# of venison fresh sausage and made a big pot of fresh sausage gravy. Suppose to have a decent cold front this weekend....planning on making a big venison chili.

 

[tallbm]

Making room for a new hunting season is often a very tasty job.
Two days before I pulled out two venison roasts and set them to thaw in the fridge.
Once thawed I dry brined them with Kosher salt for 24hrs.
Then I seasoned them with my spiced up version of Lawry's Seasoned Salt and tied them tightly so they'd smoke longer and more evenly.
I set up the smoker at 200°-225° with hickory, and gave them an hour and a half of smoke.

View attachment 466491
View attachment 466492

Then in my 12qt dutch oven I browned some onions in bacon grease, and did the same with the roasts.
Added a jar of sofrito and enough vegetable stock to almost cover the roasts.

View attachment 466493
View attachment 466494

Brought it to a rolling boil on the stove top, and then back into the smoker at 325° (no smoke).
Cooked it about 6 hours till it was falling apart tender.

Made mashed taters and mixed veggies for sides.
Took the drippings from the DO and made a tasty gravy.

View attachment 466495View attachment 466496

That looks amazing man!
I have some venison shank meat I need to braise up and then all I have left is pure 100% ground venison left from last year.
This year I'm not gonna get to deer hunt, BUT I have access to as many feral hogs as I can take so lets hope I can get 6-9 of them this year :D

 

[GaryHibbert]

Yep, I'll take a plate of that any day. Looking good, John.
Gary

 

[gmc2003]

Nice looking plate of vittles John.

Point for sure
Chris

 

[SmokinAl]

That looks awful good John!
Awesome looking meal!
Al

 

[chilerelleno]

Love it! Awesome job bud!

[British accent]Thanks Yank![/British accent]

Heck yeah Chile!

Thanks Jake.

Home run my man! I'll take a plate!

I've been doing the same here... pulled out 4# of venison fresh sausage and made a big pot of fresh sausage gravy. Suppose to have a decent cold front this weekend....planning on making a big venison chili.

Thanks man!
I can almost taste some good biscuits-n-gravy... Yum!

 

[HalfSmoked]

Nice job on what could be some tough meat. Like the plating.

Warren

 

[chilerelleno]

That looks amazing man!
I have some venison shank meat I need to braise up and then all I have left is pure 100% ground venison left from last year.
This year I'm not gonna get to deer hunt, BUT I have access to as many feral hogs as I can take so lets hope I can get 6-9 of them this year :D

Thank you.
Them braised shanks sure are good.
I'd almost rather have wild pork than venison... Kill'em all!

Yep, I'll take a plate of that any day. Looking good, John.
Gary

Thank you Gary.
Plenty of leftovers and this ine that's better the day after.

Nice looking plate of vittles John.

Point for sure
Chris

Thanks Chris

 

[Hawging It]

Super nice plate of grub!!!

 

[chilerelleno]

That looks awful good John!
Awesome looking meal!
Al

Thanks Al!

Nice job on what could be some tough meat. Like the plating.

Warren

Thank you Warren.
Yep, either gonna be a rare/med-rare sliced Roast or a falling apart Pot Roast.

Super nice plate of grub!!!

Thanks, appreciate it.

 

[Bearcarver]

That looks Great, John!!!
Done just Right !!
Like.

Bear

 

[chilerelleno]

That looks Great, John!!!
Done just Right !!
Like.

Bear

Thanks John, it was a good dinner fo'shur.

 

[JLeonard]

Outstanding! My 12yo is itching to get in the woods next month. I'm hoping he gets one. My freezer is looking bare!
Jim

 

[HalfSmoked]

Thanks for the like chili it is appreciated.

Warren

 

[chilerelleno]

Outstanding! My 12yo is itching to get in the woods next month. I'm hoping he gets one. My freezer is looking bare!
Jim

Thanks Jim!
Heck yeah, get that young man in the woods!

 

[JLeonard]

chilerelleno Hes gotten at least one the last 2 years. Hes my freezer filler.
Jim

 

[chilerelleno]

JLeonard
My younger son is 14, he has priority when it comes to us getting a buck.
Yeah, I like to kill one too, but as long as I get to see his face light up and hear the excited, " I got'im Dad! ", then I don't care if I never shoot another deer when out with him.
Soon enough he'll be out by himself or with his buddies, and I'll have a stand/house to myself again Gotta enjoy the times together while I can.