deer shoulder and temp

Unknown · October 2006

<p />I am needing some help on how to cook a deer shoulder. Someone told me to cook at 120-150. How do I get the temp that low? The lowest I have had mine is 200. Thanks for the help!
[ul][li]deer shoulder[/ul]

fishlessman · October 2006

aubie85,
if you cook it at those temps you will get sick. i have never cooked a deer roast, but you cannot cook one that low unless its been marinated in the right kind of jerky marinade

Unknown · October 2006

fishlessman,
I was told to cook it for about 6 hours, Inject it with Moores and balsamic dressing.

icemncmth · October 2006

aubie85,[p]I wouldn't cook it less than 200 degs.....Since deer meat is lean and wild.....I would make sure it is cooked all the way..

fishlessman · October 2006

aubie85,
having never cooked one, but it being a shoulder, i would cook it like a pot roast at about 275-300 for about 5 hours or until it starts to soften in a roasting pan with vegatables gravey beer etc filled about 1/3 up the side of the roast. leftovers would go in a pie the next day. hopefully someone here that knows better and has cooked one will jump in. unless making jerky, i would never cook below 225 at the grill level in an egg, and that is even pushing it for safety in my opinion

thirdeye · October 2006

aubie85,[p]Maybe "someone" meant the internal temperature when done was between 120° and 150°. Venison and elk are so lean most people eat it either rare or medium rare. Because of the low amount of fat in venison, injections work well and you can add some oil or melted butter to the injection too. I usually use a mop, with some oil added as well. If you are just going to barbecue it go with a grate temp of 250° to 275° and cook to within 30° of your target finish temperature, remove and wrap in foil and return to the pit to finish. The foil will insure a moist roast.[p]The external seasonings are up to you and you can also spike it with slivers of garlic.[p]~thirdeye~

Gene613 · October 2006

aubie85,
Deer Roast
I take bacon and wrap the roast this keeps it basted during cooking and adds great flavor. Most people over cook and it is tough dur to no fat in the meat.

Poppasam · October 2006

aubie85,I use an oven roasting bag, following the directions for it's use. I also sprinkle it good with rub and spread two packs of Lipton's dry mushroom onion soup mix over it. Cook at about 225-250 till done. I know this defeats what we EGG for but it turns out a good product. Works great on a gasser also. I set it on a pan so the bar doesn't sag through the grill.[p]Use to fix these all the time for my twins when they were in college. Their room mates thought it was great but not sure they told them it was deer.[p]Good Luck,
Poppasam

deer shoulder and temp

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