Pulled venison BBQ instructions

Pulled Venison BBQ

Age venison in cooler for 10 or more days.  Keep covered in ice and keep the drain plug open to allow drainage.  This will really help remove the gaminess.

I use a smaller roast of about 2.5lbs.  But a larger roast will do even better
It must fit into your crock pot later on though.  

For pulled venison BBQ first soak overnight in a brine solution.    Brining will pump moisture into the meat which is very needed.  A basic brine is to cover in water with some added kosher salt (margharita salt) and a few spices.  Search on brine solutions and use your favorite.

Prep the Egg for a 2-4 hr smoke.  Use lots of hickory wood chips for the wood type.

Coat the meat heavily with BBQ sauce.  Don't use a dry rub.  You need moisture going into venison. Dry rubs are going to pull out moisture.  Use a heat diverter in the egg to shield from direct flames, and place meat on smoker.  

Bring to 225f for 2-4 hours depending on how moist the meat appears to you during the smoking process.  Every hour, heavily baste and turn the meat coating every nook and cranny with sauce.

Remove from smoker and place into a crock pot.  Put some water in the bottom of the pot and slightly elevate the meat so it's not sitting in the water.  Turn the crockpot on high.

Place a meat theometer in the meat.  If this were pork, you could pull it out at 195f.  But venison needs more temp to get the connective tissue to finally give up.  I let my venison get up over 205f.  Then if I still have time, I turn down the temp to low until it's time to eat.

This produces venison that pulls right apart.  It's no pork, but it tastes pretty good for wild game.  You should have no gaminess in the flavor.  Enjoy.