Deer Roast Update

Hsbldr1 · January 2009

5hrs on egg dome temp 200 meat temp up to 155... still trying to decide what temp to pull.

Thinking 170 any thought would be greatly appreciated

BENTE · January 2009

you may be able to do that.. although i am no deer expert but if i do pulled chicken or pulled pork i usually go to at least 185...

HTH

looks tastey

Hsbldr1 · January 2009

yeah I was just worried about drying out the roast. everyone says that will probably happen no matter bacause its deer. but i am hoping either to pull or slice toss in bbq suace put in foil container and cook some more kind of like burnt ends. who knows maybe it will be edible :unsure:

BENTE · January 2009

with as fatty as that bacon looks you should be fine but once again i am no deer expert

Hsbldr1 · January 2009

i am not even a deer amature this is only the third time i have ever tried to cook it. the first time was a disaster. the second was cube steak on the stove(it was great) and now so i figure i can only get better. anyway i am now thinking you are probably right, think i will go a little higher.

Buster Dog BBQ · January 2009

I did one a few weeka ago. About 3lbs. 250 dome until 145 inside. It was nice and tender.

Big'un · January 2009

Deer is so lean that I'm thinking that you would want to cook it at a higher temp.The bacon will help some but the fact of cooking lean meat at a low temp for so long may not get the results you want. After all, that's how you make jerky. I'd pull it at 150F tops.

Hoss · January 2009

I agree Big'un.It has been my eggperience with venison that HIGHER=DRIER!

Big'un · January 2009

That's not really what I said..higher heat is better with lean meat= quicker cook. Long slow cooks will dry out lean meat if you cook them too long. HTH.

Car Wash Mike · January 2009

I haven't been keeping much track of this. Let me know the final results. Someone decided I need a Deer Roast in exchange for ribs.

Mike

Misippi Egger · January 2009

Buster Dog,

Was your roast from a hind quarter or from the backstraps? Someone is bringing be a whole backstrap and was considering cutting off a section and cooking like a roast, but have never cooked deer on the BGE? It looks like a higher temp and pull at 130 or so for medium rare (like cooking a prime rib) might be the way to go.

The only way I have had backstrap is cut into small steaks and quick fried - great eating, but not too healthy.

Any suggestions are greatly appreciated!

DHall · January 2009

If you have a backstrap approach it like a beef filet. I slice it into steaks about an inch thick and wrap in very thin sliced bacon. I prefer just pepper garlic and kosher salt for seasoning. Grill very hot and fast just till the bacon is cooked. You want it medium rare-medium max. Anymore than that and it is way too tough. Also if you have a jaccard type tenderizer try running it through the steaks before wrapping in bacon.

Glad to see another Mississippian on the board.

Misippi Egger · January 2009

Thanks.

Have you ever tried to cook a larger section like a beef tenderloin?

Rub, Sear, rest and finish at 350 or so. Pulling at 125-130 should give a medium rare, more tender small venison roast.

Maybe that won't work, but just curious and would hate to "mess up" a gift backstrap.

Hey, from what part of the State do you hail?

DHall · January 2009

Im from Meridian.

I have not done a whole backstrap before. I always figured that with a piece that big you would end up overcooking the end sections to get the middle right.

Buster Dog BBQ · January 2009

I don't know. I took my small egg to my buddies and another buddy broke it out. It reminded me of a small brisket flat.

I wrapped in the fattiest bacon I could find, injected with cajun injector venison and cooked at 250 -275 dome until low 140's. Let sit for about 10 min and sliced.

I think most other meats and loins a high heat sear is what you want.

Deer Roast Update

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