venison question..,

Discussion in 'Beef' started by curt7713, Aug 30, 2014.

  1. curt7713

    curt7713 Newbie

    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..,
     
  2. sb59

    sb59 Smoking Fanatic

    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: Aug 31, 2014
  3. Most people over cook venison.

    Happy smoken.

    David
     
  4. 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.
     
  5. curt7713

    curt7713 Newbie

    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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