venison roast

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

patg

Meat Mopper
Original poster
Sep 14, 2014
196
17
Chicago, Il
So because I have never smoked Venison before let alone a roast what are your suggestions. What temp? I am putting it in a foil pan should I add something to the pan like I add apple juice to the pan for my pork shoulder? It will be in the smoker with 2 5+ pound pork shoulders. I have a rub already but any other suggestions? It is about a 2-3 lb piece of meat. Thanks
 
Ok. Would it help to use olive oil as a glue for the rub and adding a little more brown sugar to help bark it up? Also would pecan/apple be an ok mix for wood?
 
I have used olive oil before. You can even use water really.  I do not have apple here in Florida, but would use Pecan/Cherry with no problem.
 
Pecan/Apple sounds like a great combination for venison.

I just remembered once that I rubbed a deer roast with bacon grease, cut holes and inserted garlic, and wrapped it in bacon. That one didn't last long!

Let it have a good rest once you pull it before you start to slice, too, or you will lose a lot of the juices.

And PLEASE post pics of your roast! 
thumb1%20copy.gif
 
Thanks for the ideas my friends I will for sure be posting qviews as this project commences.
 
So we just got done with dinner and it was awesome. Plated it with some loaded baked potato balls and green beans(absent from photo). Thank you all for the help and suggestions.
 
Thanks bertman. I used your advice on draping the bacon. Before I shut the door I spritzed it with apple juice. Used the apple/pecan mix of wood. The roast cooked in 2 hrs.
 
A friend made me a rub for the venison he gave me. But I would use salt pepper with maybe a bit of dried onion and a little garlic powder if I did it again. Very simple and not over bearing with flavor. If I do merinade i go with straight Worcester sauce in a baggie over night
 
PatG, thanks for this thread. I love the search bar in this forum. I can find all sorts of stuff. I've got a roast in the freezer from this past season that I'm planning to do soon. I'm going to take your "if I do it again" advice when I do mine. Thanks again!
- Ryan
 
Thats why we all come here. This forum is a treasure chest of ideas from guys and gals who are all great people. I have learned so much from them and gained a ton of confidence in my cooking based off of reviews and help from here. Thank you for the kind words Ryan
 
  • Like
Reactions: crazymoon
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky