Did a little PP for my students to celebrate the end of the year, but I had a few who -- for various reasons -- don't eat pork. So I defrosted a couple of mule deer roasts and rubbed them with, pepper, Rudy's, and brown sugar. Threw them in the smoker with the butts at 225* until they hit 150* internal temp, foiled, and took to 175* (hoping to pull it like the pork. My wife makes a great pulled venison roast in the crock pot, which I was hoping to duplicate
). The smoke source was a mix of ash wood and hardwood lump (Ranchers).
While it would shred, I decided the presentation would be better if I sliced them across the grain.
Got a gorgeous smoke ring! The meat was plenty moist and tender with a really nice flavor. After feeding the non-pork eating students, there was enough to give others a sample -- many of whom had not had venison before. The roasts did not last long, and I received many compliments. One student -- who comes from a hunting tradition -- told me it was the best venison she had ever had!
Thanks for looking! Have a great Memorial Day weekend!
While it would shred, I decided the presentation would be better if I sliced them across the grain.
Got a gorgeous smoke ring! The meat was plenty moist and tender with a really nice flavor. After feeding the non-pork eating students, there was enough to give others a sample -- many of whom had not had venison before. The roasts did not last long, and I received many compliments. One student -- who comes from a hunting tradition -- told me it was the best venison she had ever had!
Thanks for looking! Have a great Memorial Day weekend!
