Apple smoked venison steak roast

Discussion in 'Wild Game' started by wildcat706, Aug 9, 2014.

  1. wildcat706

    wildcat706 Fire Starter

    Well here I go again I am smoking a deer steak the way I smoke my briskets.

    Prep clean everything off the steaks fat etc. soak in water till bloods gone. Then your ready to season for 72 hrs no salt products . I use garlic, onion, Paprika, raw honey, and olive oil Inject with pineapple juice natural is the best. Brisket I would inject before sticking it in smoker but not this stuff.

    After 72 hrs is up season your meat with your favorite seasoning. Stick a beef fat cap from a brisket on top with toothpicks and your ready to go

    After this you want to save your soaking mixture it's going back on top of the meat at 140 and wrap it in foil then you keep it after cooking for BBQ sauce.
    I'm smoking it at 220 then after it hits 140 after wrapping in foil I will cook it around 189 and let it go till it reaches 189 till tender. Then stick it in a ice chest for 2 hrs then cut and serve.
    Last edited: Aug 9, 2014
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sounds tasty! Would go good with the roasted veggies I am going to cook tonight!
  3. wildcat706

    wildcat706 Fire Starter

    Just took it out at 140 smothered the whole top with soaking sauce and wrapped it up in foil. The funny part is I have never smoked a deer steak before. If this tastes a awesome as my brisket I won't be grinding the steak meat up anymore for sausage and hamburger meat.

  4. wildcat706

    wildcat706 Fire Starter

    I was hoping it would be done by dinner but I doubt it. What veggies are you having.
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Fresh beets from our garden, carrots, onion, garlic, new potatoes, corn. I'd smoker roast them but the wife wants "no smoke"! Don't know what kind of protein yet, but it won't be venison!!!
  6. wildcat706

    wildcat706 Fire Starter

    Sounds wonderful makes me hungry looks like steak if I was cooking that.
  7. wildcat706

    wildcat706 Fire Starter

    Well it came out nice and tender kinda dry a little bit but not bad after you put the au jus sauce on it. I'll post pictures when i take it out of the ice chest

    After ice chest meat was much better you don't have to even chew it. It just melts in your mouth like dissolves pretty much.
  8. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Check out Bearcarvers smoked cured dried beef recipe. It is AWESOME  for small deer roasts (instead of cutting into steaks)


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