Venison Roast? Please help!

Discussion in 'Wild Game' started by cornfedkiller, Mar 22, 2016.

  1. cornfedkiller

    cornfedkiller Newbie

    Had venison roast at a friend's house once and it was awesome, so I had him send me his "brine", and it was made up of mostly tenderquick, so I followed his directions, and then I smoked it on my MES and the roast was a combination of horribly salty and VERY smoky meat.. It was not good at all, and we ended up throwing it out, but I have a couple other roasts in the freezer, so Im looking for suggestions on how to do it on my Green Mountain. 

    How do you guys do yours?  Brine/Marinade? How long? A rub? Temp to smoke at? Average time? Internal Temp? Anything you guys can tell me would be greatly appreciated, as my fiance is convinced there is no such thing as a good venison roast (she loves venison, just hasnt been impressed by roast), and I would love to make an awesome one! 
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Not sure what was in your friends brine, was your roast smaller than the one he made ? You mentioned tender quick, that cures meat. How long did u brine, did you soak the roast after brining. After using tender quick, I soak the meat for an hour or so to get a bit of the salty out. Very smokey meat, did the brine have any liquid smoke in it ? What kind of wood ya smoke it with ? Did u use the GMG on the smoke or another smoker ? There's a lot of variables to a smoke, the more specific ya can be, the more we can help!

    I have a GMG Daniel Boone that I really like, done a lot of smokin on it & happy to help ya if we could start with the above & I'm sure others will chime in as well !
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Dale's low sodium marinade mixed 50-50 with Dr Pepper marinade for about 24 hours I flip it once. I don't use a rub just salt, pepper, and garlic. Smoke at 225 till it hits 135-138 internal then wrap it in foil and seal tight wrap in towels or into a warm dry cooler (no ice) for 30-40 minutes then slice cross grain. That's the way I usually do them
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If I marinate venison, I'll use Worchestshire, maybe a good Porter or stout beer.

    Salt, Pepper, onion powder, garlic powder is all I use for a rub.

    Venison doesn't need much.

    As for smoking I usually run the pit around 225-250. We prefer a mild wood like cherry, Apple, peach, or alder. We'll smoke until the internal temp reaches 130-135. Pull it off the smoker wrap in foil for a good 30-45 minutes then serve.
    bdskelly likes this.
  5. zachd

    zachd Fire Starter

    I let sit in the fridge with water for a day or two to get the blood out..

    I usually just use garlic, onion salt, pepper  I inject it with butter as well and lay a couple slices of bacon over the top.
  6. cornfedkiller

    cornfedkiller Newbie

    Cant remember what size his was.  If I remember correctly, I think I brined it overnight, and I didnt soak the roast in anything after brining (mistake).  I think I smoked with oak and/or hickory, but I was using my old MES which typically gave stuff a lot smokier flavor than my Green Mountain does, so I think just switching to the GMG its going to make a big difference there.

    Thanks everyone for the suggestions! I will give it a try sometime.  
  7. zachd

    zachd Fire Starter

    I think your problem was the tender quick....

    You have to weigh your meat and use in proportion to what that weight is.
  8. My son did one using "pop's brine" You can find it on this site. Brined for 2 weeks and then smoked on his Rec Tec. OMG!!! you got to give this one a try, you will eat the dish it was served on
  9. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

  10. cornfedkiller

    cornfedkiller Newbie

    2 weeks? 

    Do I just put the roast in a big bowl in the back of my refrigerator for two weeks? 
  11. mowin

    mowin Master of the Pit

    Look up venison pastrami. Its so good and easy to do.
  12. Yes, cover it with a plate and something heavy to make sure it says submerged
  13. griz400

    griz400 Master of the Pit

    Here is a recipe that is real good for a deer hind quarter .....

    marinate overnight with a mixture of this

     here was the marinate i made up -- marinated about 12 hrs - overnight ...

    1 deer ham, trimmed neatly
    1/2 cup Worcestershire sauce
    1 cup Italian dressing
    1 tablespoon cayenne red pepper
    1 tablespoon salt
    1 tablespoon pepper
    1 cup chopped onions
    1/2 cup olive oil

    then strain out marinate and keep onions, place onions all over hind quarter, sprinkle with a little brown sugar , then wrap up with bacon, 

    here is what it looks like about 3 hrs in, 

    here is what it looks like after removing bacon, and cutting a portion out of it .... see all the onions, real juicy, and this was an internal temp of 155 ... like buttah 
  14. adam c

    adam c Fire Starter

    My process is very simplistic; No brine, just some salt, pepper and cinnamon.3-4 hours on the smoker between 225'-275'. Cooked to an internal temp of 142 ish. The flavor and texture have always turned out amazing. Even my wife is a fan. 

Share This Page