Printable View
Well I tried this on Sunday, smoked at 225 for about 3.5hrs to 135. Took out double wrapped with tin foil and then blanket. Temp only got to 138, so took it out had for supper. Was a bit under cooked was ok, but not sure I would do again. If I do I will definitely cook to 140 or a little more. Haven't tried leftovers yet, maybe cold better.
Yes cold was much better cut thin slices piled on a bun with some BBQ sauce on it.
You can slice meat hot or cold, but when cold the meat is firmer and denser and slices easier. I had done this with beef brisket. The leftovers we cooled in the fudge sliced, vac packed with a tablespoon of juice from the meat and freeze. You can take it out later, thaw and boil in bag. I do it with pulled pork too.Quote:
Originally Posted by duckslayer
I've got recipes lined up to do some venison corned beef and then going to smoke it for pastrami but I might give this a try first. I'm sure it would only get better with a longer brine/marinade time than 24hrs. I'll bump it up to 3-4 days and giver ear a try.
Len Poli has a great recipe on his website for pastrami. It’s for 5 lbs. of meat. It’s 1.5 litres of water, 1/4 cup of chopped garlic, salt and cure (check recipe for exact quantities). I pump the meat (inject the marinade) as well as soak it in the brine for 10 days in my cold cellar in the winter. If you don’t pump it, it may not cure all of the way through. After curing, rinse and dry, then coat with finely chopped garlic, course ground coriander and black pepper and smoke over mesquite. I smoke over no heat for the first 1+ hours to allow the smoke to penetrate the meat, then raise the temperate to 180 and leave the meat in the smoker until it reaches 150-155F.
Have a roasting with 1-2 cups of water in thebottom preheated to 250F and put your roast in there straight out of the smoker and let it sit in the oven at 250 for 1/2-1 hour. This will put moisture back in your roast. Then slice and
Quote:
Originally Posted by bassaholic
Meat should be smoked to at least 150F, I have a Bradley Meat thermometer for this.Quote:
Originally Posted by sabmgb
Make sure you have ample moisture in your meat prior to smoking, adding some suit on top probably wouldn’t be s bad idea either to help keep it moist.
Brisket has a cap of fat, pork shoulder has an ample supply of fat, but I still finish them off in the over like the pastrami (I use outside round for pastrami)
Smoking dries meat out which is why you need fat.
If your meat is tough, don’t try to cook it too fast, lower you heat and slow cook it, a brisket takes 10 hours (10 lbs @ 220 in the smoker) you want it 180 F when finished Pulled pork similar idea, but you want it at 200 when finished to make the meat fall apart.
I haven’t smoked a venison roast, but I have done plenty of other meats and I hope find these comments as a helpful guideline
Roe+