Venison Neck Roast, what is your suggestion?

[azbohunter]

I recently returned from a archery deer hunt in KS and added two deer to the freezer, one buck and one doe.

In past years (pre-smoker days) I have always taken the neck and slow roasted it at about 225, sometimes overnight in the oven. I would add a tad of liquid, cover tight with foil and forget it. Then I would pull it and make a variety of things such as taco meat, green chilli etc. It has always been very good and a big hit but now that I am into smoking I am looking for ideas for something different.

I was thinking maybe just smoking it low and slow like I would a pork butt with foiling at the end and use it as I have in the past. I am open for any and all ideas?

And I am sure someone wants to see what the neck roast came off of!  

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• azbohunter
• Dec 3, 2014

 

[tropics]

Nice Deer Smoke it low and slow 225 to 240 if you can, let it go till tooth pick tender 200* roughly. Salt, Pepper, Olive Oil , maybe a pinch of garlic. Finish it and send to me I miss hunting.

 

[azbohunter]

tropics,

Thanks for your input...would never get to you in the mail, sorry!

Do you think foil and liquid at the end? Put it in a pan or on a rack?

I have never done any venison with the exception of "Bears Unstuffed Snack Sticks".

 

[tropics]

Foiling would help to keep it from drying out. Don't forget make the Barely soup  with the bone. OMG now you owe me a keyboard drooling.

 

[azbohunter]

Hey, the Barley Soup sounds really good, and my wife loves it too! And it is healthy eating...Might have to leave a little of the meat on it 

 

[red dog]

I would try smoking for a couple hours and then cook like you always have. Neck meats is very flavorful and makes great tacos and chili and such.

 

[oldschoolbbq]

I was thinking the same as Reddog. Smoke , pick all the meat and use the Bone as Your Barley soup , then the picked meat becomes a great Chili ...

How evre you choose to use it , have a great time and . . .