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Deer Roast Results

Hsbldr1Hsbldr1 Posts: 225
edited 6:43AM in EggHead Forum
OK summary
approx.3lb hind quarter (i think) round roast
rubbed with red dirt coated with mustard + worch.
wrapped in bacon (1lb)
let set in frig 2hrs wrapped in plastic
put on egg at 200 degrees
seems to have hit a plateau at 155 degrees
finally began to move again pulled at 162 degrees
this took 8 hrs
pulled like pork (not quite fall apart)took extra care to seperate any fat or grissle
(had to taste must say very good-not as tender or juicy as pork but a great flavor and wonderful texture)
sauced with smoky mountian smokers BBQ sauce and put back on egg in tin foil pan covered.
All in all I must say this cook was a success.
Here it is at 162
Bacon removed
Pulled no sauce
The only thing I would change is heavier on the rub. Thanks for the advice and happy egging


  • very creative, looks good
  • Hsbldr1Hsbldr1 Posts: 225
    thanks i was pleasantly surprised at how good it tastes.
  • Boss HoggBoss Hogg Posts: 1,377
    I just got a deer back from the butcher shop. I'll give that a try with one of the roasts. Nice cook!
  • Looks like you did a great job.

    Enjoy !
  • BENTEBENTE Posts: 8,337
    looks great!!

    glad it worked out for you

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Big'unBig'un Posts: 5,909
    Glad to hear it turned out for you. It looks good!
  • Hsbldr1Hsbldr1 Posts: 225
    well thanks for the comments. a very good friend just left, an avid deer hunter and considers himself a pretty good cook. He just said that this was the best deer roast he has ever had, and he saw an egg in his future. I can't think of a better compliment so again thanks for the help. oh yeah by the way i forgot to mention that i put slices every 2" all the way to the bone, in these slices i put a strip of bacon along with wrapping.
  • wise to bard it with bacon: I'm surprised: i would have assumed venison is too lean to do a pulled pork version, but the slow cooking and bacon must have worked well. Congratulations!
  • DHallDHall Posts: 180
    Glad it turned out great. Ive always figured I would waste the meat making a hunk of shoe leather like that. I will definately be trying this soon.
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