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Venison Prep / Smoke Recommendation

GreygooseGreygoose Posts: 103
Buddy of mine just gave me two venison roasts. I have no idea what the heck to do with them on the smoker. Venison can be very strange piece of meat. anyone got any basic recipes, marinade tips, cooking temps and internal temp recommendations so i dont ruin these two pieces of deer?

thanks

Greygoose

Comments

  • GeorgeSGeorgeS Posts: 955
    I look forward to some responses here as well. One of my buddies gave me a front shoulder back in deer season. I deboned it and froze it but haven't really known how to cook it. Hopefully you get all kinds of good ideas!
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
  • johnkitchensjohnkitchens Posts: 5,062
    I have never cooked a venison roast or shoulder. I have cooked the loins and back straps though. 

    I coated with olive oil, salt, and pepper. I wrapped them in apple wood bacon and coated everything with Red Eye Express. 

    I cooked it direct and used apple wood chips. 

    If I had a roast or shoulder I would do the same thing. I may be way off, but it worked great on the back straps and loin so I would try it the same way. 

    Good luck!

    Louisville, GA - 2 Large BGE's
  • bkw6172bkw6172 Posts: 13
    We would take a shoulder and wrap in foil with onions, garlic, carrots, salt, pepper, butter,basil, and cook over a open fire pit in deer camp untill it was fall off the bone tender. If I had to guess it took about 3 to 4 hours depending on the size. You need to be careful with venison, it will dry out quick.
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