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Venison cooking tips

Discussion in 'Wild Game' started by jtr, Jan 2, 2011.

  1. jtr

    jtr Fire Starter

    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?
  2. 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.
  3. timberjet

    timberjet Master of the Pit

    I grind mine up 70/30 with ground pork shoulder and do summer sausage. MMMMMM goood.
  4. cowgirl

    cowgirl Legendary Pitmaster OTBS Member