Target IT for venison roast?

[bassadict69]

I have a venison roast I injected with beef broth, seasoned up and wrapped in bacon. It is on the smoker at 275 degrees. It is being smoked by a mix of pecan and apple pellets.

What IT am I shooting for?

 

[chilerelleno]

I wouldn't take them over 145° IT after resting.
Depending on how rare you like it, pull at 125° rare, 135° med-rare or 140° med.

 

[Gwanger]

pull it and let rest 5* b4 IT has been reached

 

[SonnyE]

I have a venison roast I injected with beef broth, seasoned up and wrapped in bacon.

And people think I'M confused? o_O

 

[bassadict69]

I cut into it at 150 and it is much bloodier than I care for...

 

[SonnyE]

I cut into it at 150 and it is much bloodier than I care for...

One has to wonder if it is Beef blood, Pork blood, Pecan, or Apple Juice.
When something isn't done enough for me, my answer is always more fire. ;)

I'd love to get a taste of the combination.:D

 

[chilerelleno]

I cut into it at 150 and it is much bloodier than I care for...

Wait, what?
Shouldn't be bloody at all at 150°, that's medium well.
You may need to double check where you're probing and/or check your therm's calibration.

You go past medium and it it likely to give your jaw a real workout.

 

[SonnyE]

You go past medium and it it likely to give your jaw a real workout.

Now Chile, that is perzacory what I like about jerky...

 

[chilerelleno]

Now Chile, that is perzacory what I like about jerky...

Jerky is jerky, it's supposed to be that way.
Never did like the soft, easily chewed, formed, squirt gun crap.

But a nice fresh roast or steak is supposed to be tender.
And venison is notorious for being tough when cooked past medium at the most.

Also, WTH is perzacory?

 

[Gwanger]

I agree chile

 

[SonnyE]

Per-zac-ory.
It's zacory right. Or eggzacory.
I've really taken to liking Pork Loin Jerky.
I bring a baggie of it, and a 30 ounce cup of Ice Water, and have me a chewin good time driving and dragging turd boxes around, or changing room trailers.
But that is just marinated Piggy.

Gotta run...

 

[yankee2bbq]

I cut into it at 150 and it is much bloodier than I care for...

I take my venison roasts to about 180-185. On the cc for about 4 hours then transfer to a pan. Cook mine like a pot roast, cooking in a white bbq sauce with onions, garlic, potatoes. Very good!!! Not dry at all!

 

[yankee2bbq]

Let me add, this is a whole hindquarter. That sat in ice water that was drained of the blood water for three days.

 

[bassadict69]

Mine sometimes sit in an ice chest of ice water for up to a week, draining the bloody water a couple times a day.

I left til 165, let it sit for about 30 minutes before slicing...it was still pretty juicy and tasted good. Had I pulled it earlier, I know for sure the family wouldn't have ate it.

 

[gmc2003]

Also, WTH is perzacory?

According to my SonnyE decoder ring - it means exactly

Chris

 

[chilerelleno]

You guys are making me cringe.
:eek: Soak it in ice water for days, drain away blood and fluids?

Y'all might as well eat cheap beef after taking all the real venison flavor out of it.
Wouldn't do that to good beef, would ya?
To each their own, I guess.

Please don't tell me that you are wet brining too after doing that.

 

[archeryrob]

I'm with chile, I have been cooking to 145 and its 152 after a 5 minute rest. I am considering switching to 140 IT. The small ends can get a bit tough on me before. Deer gets tough quick and you better like medium cooked meat or like it tough. Well cooked deer not in water is like chewing on a shoe.

 

[tallbm]

I did my venison roasts to like 133-140F IT (two roasts). You can read the details here: https://www.smokingmeatforums.com/threads/smoked-venison-roast-like-prime-rib-with-qview.270688/

Here's some pics of the goodness!

DSC_8975[1]

• tallbm
• Dec 9, 2017

DSC_8978[1]

• tallbm
• Dec 9, 2017

DSC_8976[1]

• tallbm
• Dec 9, 2017

DSC_8973[1]

• tallbm
• Dec 9, 2017

When I process my deer they are on in a walk in cooler and on ice for a minimum of 3 days. That drains them pretty well. If I shoot one Friday morning the meat is off the bone and in a meat lug in the processing fridge by Monday noon time. Deer shot before that Friday are dressed, skinned, and hanging in a walk in cooler or broke down into quarters and on ice within 2-3 hours of hitting the ground. They have a longer cooler stay then the deer I shoot at the end of my hunting trip :)

 

[bassadict69]

I wish I had a cooler and could hang my deer for a week before processing!

 

[tallbm]

I wish I had a cooler and could hang my deer for a week before processing!

Its nice to have them available. Once done hunting it's into giant coolers with tons of ice. No walk in coolers at home lol.