First Venison roast

Discussion in 'Wild Game' started by helmrod, Jul 8, 2014.

  1. Do you need to put the roast in ice water in the fridge to bleed it out for a 2-3 days prior to marinating it? Does this really do anything or can I just marinate it for 2 days then smoke it? I plan on putting some rub on it and putting a few cloves of garlic into the meat too. 

    What IT should I smoke to for just slicing or making sammies? Any advice or tips would be greatly appreciated. 
  2. I don't soak. Their is nothing wrong with soaking. I shoot for 135° IT. I also go for heavy smoke. If you do a reverse sear it is over the top! If you can control heat real well set your smoker on 175° for 3.5 hours. Then put it on a SCREAMING hot grill or cast iron skillet to sear. Let rest before slicing.

    Happy smoken.

    Last edited: Jul 9, 2014
  3. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    I prefer to wrap mine with bacon, it will help prevent it from drying out while smoking it [​IMG]……SB

Share This Page