• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Venison cooking tips


Fire Starter
Joined Jan 6, 2010
I am smoking a venison shoulder roast and have noticed some people say cook till 165 and some say 135. I am worried about the venison being tough and dry if i cook it till 165. I have brined it overnight and wrapped it in bacon. I prefer my venison medium rare but i know roasts are different. What do you guys think, 165 or 135?

smoken yankee

Smoke Blower
Joined Feb 3, 2009
I inject a marinade in mine and then put a semi hot rub, wrap it in plastic wrap overnite,( this is a hind quarter roast ) then take it out the next day and let it come to room temp until the smoker is ready, once the smoking is over I pull it once it reach's 140* then wrap it in foil for 2 hours. It comes out med rare towards the center. I'll be doing another roast next week again.


Master of the Pit
Joined Jan 29, 2010
I grind mine up 70/30 with ground pork shoulder and do summer sausage. MMMMMM goood.

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.