venison butt temps???

jetcruzr

Hey Guys,
I am experementing with a chunk of venison hind quarter bone in on my medium. I have it prepared as i would a pork butt or brisket. It has been cooking for 20 hours at 225 degrees. The internal is now at 190. I was planning to pull it off at 200. Any reccomendations would be appreciated. Also, I don't exactly know how I am going to cut the meat. I am planning on letting it rest in the cooler as I would a brisket. Is this ok?

Thanks

Tommy

ShedFarm

I've always cooked venison to 140/145 before resting, or else it tends to dry out, due to there being less fat to render. Some may suggest at least 160 for killing parasites, but 200 may very well leave you with Bambi jerky.

jetcruzr

Hey DD,

Thanks for the reply. Yeah, I may very well have myself a big chunk of Bambi Jerky, but we'll see what happens. I pulled it off just now. One probe read 170 and another read 189. I am not sure why the diff, other than one may have been next to the bone or something. I found some other recipes that call for 165 internal.

Tommy

ResQue

I hope it tastes good and works out for you. 190 is way too high (imo) for such a lean piece of meat. I am doing a venison tenderloin tomorrow and need to talk the wife out of chopping it up to make fajitas. I love fajitas but hat to waste such a good part of the deer on it.