venison question..,

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curt7713

Newbie
Original poster
May 31, 2014
3
10
I know it`s not beef, but I`ve had trouble keeping my venison moist.., anyone smoked deer on a regular basis w/ good results? Look forward to hearing from my smoking brethren..,
 
I have only cured & smoked venison aka  pastrami or similar to Canadian bacon. Without a cure my guess would be you should lard or marinate, smoke at higher temps. and pull at about 130 degrees and let rest like a roast in the home oven.

Also you may get more replies if you post this in the game thread.
 
Last edited:
 
I have only cured & smoked venison aka  pastrami or similar to Canadian bacon. Without a cure my guess would be you should lard or marinate, smoke at higher temps. and pull at about 130 degrees and let rest like a roast in the home oven.

Also you may get more replies if you post this in the game thread.
All of the above is good advice. We eat a LOT of venison, and I usually don't smoke it unless it is wrapped in bacon.
 
Thanks to all that replied.., I smoked it for 4 hrs @ about 250, and wrapped it with ALOT of butter, turned out pretty good. Used my brisket rub, then chopped it, used the a`ju and BBQ sauce mix and lightly sauced it. REALLY tender. Made awesome sandwiches! Thanks again for the advice!
 
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