First Venison roast

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

helmrod

Newbie
Original poster
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. 
 
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.

David
 
Last edited:
I prefer to wrap mine with bacon, it will help prevent it from drying out while smoking it
drool.gif
……SB
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky