Venison Neck Roast, what is your suggestion?

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azbohunter

Smoking Fanatic
Original poster
Nov 23, 2013
465
39
Home is Glendale, AZ.
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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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.
 
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.
 
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 
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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.
 
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 ...
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How evre you choose to use it , have a great time and . . .
 
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