My first Venison Roast

Discussion in 'Wild Game' started by flash, Sep 15, 2008.

  1. flash

    flash Smoking Guru OTBS Member

    I was given this roast and was not sure how to proceed. I have done backstrap before, but wanted to smoke this roast. After reading a few post.......I decided on Mojo....what else [​IMG]

    After a night in the fridge I cut slits in the roast and stuff some bacon slices along with some minced garlic....didn't have any cloves. Also a few strips across the top.

    Also planned on some Chicken thighs.....just in case. [​IMG]

    Sprinkled with Memphis Rub.

    Started the roast first. Wasn't really sure how long to do it, but target temp was 137º. Wood choice was hickory.

    Chicken was done, atleast for the smoking part in a bit over 2 hours. From here to the hot gasser for crisping up the skin.

    About 10 to 15 minutes on the grill and I have them the way the wife likes them........DONE !!!

    Around 2 1/2 hours the roast came off and was wrapped in foil and placed in cooler.

    On the rare side, just like I like venison to be. Nice flavor and the wife was very happy with it.

    A little of Jeff's sauce for some dippin and dinner is on. [​IMG]
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good nice job [​IMG]
  3. white cloud

    white cloud Master of the Pit OTBS Member

    Just a tip flash, although your end results looked great. I like to remove just about everybit of that membrane of the meat. But thats just me.
  4. big game cook

    big game cook Smoking Fanatic

    a bit rare for venison is the way to go unless in a slow cooker all day with water and stew. i eat venison steak and chops quite pink. looks good.[​IMG]

    FYI the first pic. that distinct goose egg shape of meat at the front bottom. that is the sirlion tip roast. the rest it the rump and hind quarter.
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Excellent looking roast! I'm with White Cloud on the membrane part. Ours doesn't even get to the freezer with anything on it you can't eat [​IMG] . Hunting season is only a month away and I've still got a freezer full. Need to start smoking.
  6. white cloud

    white cloud Master of the Pit OTBS Member

    Wish you were closer I would take some off your hands for ya. Being unsuccesfull last year. Wish me luck this year.
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Great job on the venison Flash![​IMG]
  8. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Congrats on a great looking roast !!!

    White Cloud
    I wish you the best of luck this season, nobody should go venisonless. I get 6 to 8 per season, a majority of them being does; so I have a few freezers also !!!
  9. flash

    flash Smoking Guru OTBS Member

    Yeah, I am afraid I am a newb on smoking/cooking this type of grub. The only thing I hunt is fish. Got no problem with hunters though. I have serveral friends in Orlando that I trade fish for venison and hog each year. Pineywoods gave me some venison also. Varity is the spice of life [​IMG]
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    [​IMG] Nice looking meal Flash.
  11. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    nice flash, who woulda figured mojo !!! lol, yup keepin it on the rare side the way to go for sure!!! looks great, good job!!!
  12. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Yep, great looking venison. You've got me ready also for some killing. I only harvest one deer per year but need to do more. Thanks for the motivaton.

Share This Page