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Thread: Smoked venison roast

  1. #1
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    Default Smoked venison roast

    Anyone ever tried smoked venison??
    A couple weeks back I brined a 3lb roast in water, salt, soya sauce and garlic overnight and smoked it over maple wood for 3hrs. Smoked it to 145 and sliced it thin on my new slicer, put it on a bun with lots of horseradish.....delicious!!!! Roast are my new favorite thing to smoke....either beef top sirloin or vension always turn out good and super simple!
    Gonna be my go to for Daytona 500 next weekend

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  3. #2
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    I have been doing that for 20 plus years on a water smoker. My first one was a Brinkman and now I have a Masterbuilt smoker. I don't do a brine at all but I use a 4 or 5 day marinade and finish them to 145 or 150.
    I do beef, moose and venison and every body seems to like the venison the best. Try doing a 4 or 5 day and see for yourself. Put in marinade and keep in the fridge and turn everyday unless your container is big enough to totally submerge in the marinade. You wont be sorry to try it. I use a lot of maple and cherry wood.
    Laker

  4. #3
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    I'll try that next time...thanks. Do you use a acidic component to tenderize the meat? Lemon juice, vinegar etc...

  5. #4
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    Been thinking of doing a roast, at what temp are you smoking at, low, med or high heat? I do a lot of fish, salmon and catfish,but at a high heat that turns out really good.

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    Quote Originally Posted by bassaholic View Post
    Anyone ever tried smoked venison??
    A couple weeks back I brined a 3lb roast in water, salt, soya sauce and garlic overnight and smoked it over maple wood for 3hrs. Smoked it to 145 and sliced it thin on my new slicer, put it on a bun with lots of horseradish.....delicious!!!! Roast are my new favorite thing to smoke....either beef top sirloin or vension always turn out good and super simple!
    Gonna be my go to for Daytona 500 next weekend
    Will have to try a brine next time. Only ever used a marinade.
    Did prime rib on my water smoker last summer one with mesquite and the other with hickory. Pulled of at 125 wrapped in tin foil then wrapped in thick blanket then put in a cooler to let it self cook until about 135. Turned out fantastic.

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    Quote Originally Posted by sabmgb View Post
    Been thinking of doing a roast, at what temp are you smoking at, low, med or high heat? I do a lot of fish, salmon and catfish,but at a high heat that turns out really good.
    Smoked at 225 for approx 3hrs for a 3lb roast

  8. #7
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    Quote Originally Posted by oldbuck View Post
    Will have to try a brine next time. Only ever used a marinade.
    Did prime rib on my water smoker last summer one with mesquite and the other with hickory. Pulled of at 125 wrapped in tin foil then wrapped in thick blanket then put in a cooler to let it self cook until about 135. Turned out fantastic.
    Here's the brine I used:
    1 Gallon of water.
    1/2 cup soy sauce – Not reduced sodium kind.
    3/4 cup of Kosher salt.
    1/2 cup of brown sugar.
    1/4 cup Worcestershire sauce.
    2 tbs. pepper.
    1 tbs. rosemary.

  9. #8
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    Thanks guys, I will try this out this weekend. Does sound good.

  10. #9
    Borderline Spammer

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    Is everyone who is doing this letting it cool, slicing and eating on sandwiches or are some eating it hot out of the smoker as roast/pulled??


    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.


    Sounds good fellas!!!
    I love fishing but REALLY it is just a way to pass time until hunting season!!!!

  11. #10
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    Definitely a must to cool it before slicing...makes running it thru the slicer much easier and cleaner when it's cold out of the fridge. I smoked it to 140 for this reason and reheat with some au ju on the stove with some rub mixed in it

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