Deleted
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Post by Deleted on Apr 7, 2016 15:49:49 GMT -5
Has anyone taken a deer roast and smoked it for pulled deer samaches? What temp would you stop on the deer meat? The pork butt I stopped at 205° so I'm curious what you'd do with deer?
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Post by 12ptdroptine on Apr 7, 2016 16:22:39 GMT -5
I am thinking it would be the same as beef. At medium well to well done
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Post by Deleted on Apr 7, 2016 17:00:59 GMT -5
Not disagreeing but usually with wild game you have to under cook so wouldn't medium to well be too much? What temp are you thinking?
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Post by 12ptdroptine on Apr 7, 2016 18:05:43 GMT -5
Personally I would like it at 170*. I like my beef medium rare to medium. But.my venison medium well to well. The only blood I want to see from my deer is the day I shoot them.
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Post by Yankee Bill on Apr 7, 2016 18:07:48 GMT -5
Not disagreeing but usually with wild game you have to under cook so wouldn't medium to well be too much? What temp are you thinking? RR, if you want it "pulled" it would likely have to be cooked well done in order to get it tender enough to pull. You won't be able to pull meat that is cooked to med., and I doubt med.-well. You can then put the pulled meat in a crockpot (or other vessel) on low with your favorite BBQ sauce mixed in to keep it moist, that's how most folks prepare Venison BBQ, some do the whole cook in a crockpot, but that ain't BBQ to me.
I would check it @ about 155-160 deg. and see if it is tender enough to pull. When you are able to pull it, take it off the smoker and let it rest covered for 20 min. or so before you pull it, the temp will also go up about 5 deg. while it's resting.
Another option (as it does tend to dry out even with sauce on it when cooked to Well Done) would be to cook it to your desired doneness i.e. med.-med. rare, slice it and then chop it in small pieces before saucing it. This would help keep the meat moist and still be tender.
I would also suggest you wrap it in Bacon while it's smoking to help give it some fat for moisture.
A friend of mine smoked a hind quarter from a Spike a few years ago until it was about medium and that was some of the best Venison I've eaten. We sliced it thinly and made Sammiches with it, like roast beef.
Hope this might be of some help.
YB
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Post by rojo23 on Apr 8, 2016 17:20:26 GMT -5
I agree with YB, if you cook it long enough to pull then it will be dry. I have smoked a bunch of hind 1/4, and I usually shoot for 165-170. I usually just slice it after that. Typically I just use salt and pepper to taste as a rub. always turns out great. If you cook a bunch, I typically let it cool and then slice it. Once it is sliced I will put it in beef broth and reheat it in the oven to serve. The broth helps keep it moist.
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Post by mike243 on Apr 10, 2016 5:44:37 GMT -5
In order to make pulled I wrap heavy with bacon and the fatter the better to keep it moist and frequent basting of apple juice. It takes more work to keep it moist and I would probably foil it at 170 with apple juice added until it hit 200
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gary
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Post by gary on Jan 16, 2018 13:38:04 GMT -5
I can deer meat ( cold pack ) and it shreds very nice would work great for this. the great thing about canning deer meat it takes up no freezer space and lasts a long time on the shelf.
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Post by jimbob on Jan 16, 2018 16:30:27 GMT -5
I have smoked lots of deer hams over years for what we call BBQ here in the south what I do is make cuts about every 2 inches all the way to the bone on both sides of the ham then fill the cuts with fat back or some call it salt pork then I use course ground black pepper as a rub .then cover with tin foil leaving the ends open I smoke using hickory wood and charcoal briquettes all day or at least 10 hours keeping the temperature 200 to 250 when finished remove the salt pork and discard cut meat off bone and chop it up add some bbq sauce and enjoy
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tedb
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Post by tedb on Jan 16, 2018 16:30:57 GMT -5
Crockpot
2 cans of French onion soup
1 bottle of your favorite bbq sauce
Season meat you would any other venison roast
Put in crockpot on low either overnight or while at work. With the 2 cans of soup.
When ready to eat take 2 forks tease a part meat. Pour out soup ( I pour mine thru cauldern to retain the onion.) put back in crockpot mix in bbq sauce to your desire covering. Serve on roll with a side of cole Sall and enjoy
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Post by mike243 on Jan 23, 2018 19:33:15 GMT -5
Smoked a young and tender boneless ham that fell into 2 pieces Sunday,it was fork tender at 170 ,wanted to wait for pulled but 8 hrs in and would've needed another 2 for pulling,its a fine line when no foil is used to keep juices in
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AJ
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Post by AJ on Jan 23, 2018 21:32:35 GMT -5
If just smoking, I would add some thick bacon to the exterior and smoke it at 200°-250° with some hickory or mesquite since game can take some heavier flavors. Smoke it until it reaches 160°-165° internal temp (IT) and foil it with some liquid (beer/tea/soda/juice/etc) to provide some additional flavor. I often crank the smoker temp up at this point to 275°. When the IT reaches 200° pull it from the smoker, wrap in towels and place it in a empty or preheated cooler. Let the cooler sit undisturbed for a couple few hours. Remove the roast from the cooler and unwrap. Reserve the liquid, put the roast in a pot and use one of these to shred the meat. I can pull a pork shoulder (Boston butt) in less than a minute. I pulled a whole brisket flat in less than a minute. When the meat is shredded, put it in a container and then add the reserved juices to keep it moist. |
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Post by oliverjohn20 on Apr 17, 2022 20:54:47 GMT -5
I have smoked lots of deer hams over years
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dave
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Post by dave on Apr 19, 2022 2:27:11 GMT -5
my wife cooks wonderful roasted deer, but I never wondered what exactly she does to make it melt in your mouth  |
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Post by shindig on Apr 23, 2022 6:30:41 GMT -5
When we make pulled Deer , we put it in a crock pot with some “Better than Beef Bullion” and water . Cook it on low overnight and in in the morning you will have a crockpot full of heavenly goodness.
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Post by blackpowder72 on Apr 30, 2022 19:53:06 GMT -5
Never tried that but sounds awesome. I usually cut up all my roast for jerky . But I do smoke my inner loins to 140-145 degrees.
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Post by muleystalker on Jul 6, 2022 23:00:42 GMT -5
I have an old cookbook my MIL bought for me over here 35 years ago when my wife and I were dating. I believe it was was from LL BEAN, it was all old recipes for the early 1800's -early 1900's, all game meat and from the US and over in Europe. From venison to wild boar to snipe, swan and black birds. The one thing I picked up open right away was a technique for larger cuts of game like venison roast and suck. Being most game is much leaner than the raised meat we are used to they needed a way to keep these big cuts of meat moist while still being able to cook them all the way through. They used a tool called a" Larding Needle" to place long round strips of fat or lard called "Lardons"into the piece of meat with the grain. You used to be able to buy the Lardons from any butcher store. here are a couple types of the needles. www.knifemerchant.com/product.asp?productID=8238&device=c&keyword=&campaign=54007530&adgroup=pla-4576923311029570&utm_term=&identifiers=pla-4576923311029570&Campaign=**LP%20-%20Shop%20-%20Kitchen%20Tools&CampaignId=54007530&AdGroup=(No%20Conv)%20-%208238%20%7C%209117320%20%7C%20Friedrich%20Dick%20%7C%20priceGroupA%20%7C%20F.%20Dick%208%20in.%20Straight%20Larding%20Needle%20With%20Clamp%20%7C%20%244.5&AdGroupId=1173179730962129&AdId=73323873133476&Network=o&msclkid=587789aa5e7d18bce8fbeb6c0c2a5abc&utm_source=bing&utm_medium=cpc&utm_campaign=**LP%20-%20Shop%20-%20Kitchen%20Tools&utm_content=(No%20Conv)%20-%208238%20%7C%209117320%20%7C%20Friedrich%20Dick%20%7C%20priceGroupA%20%7C%20F.%20Dick%208%20in.%20Straight%20Larding%20Needle%20With%20Clamp%20%7C%20%244.5www.lehmans.com/product/larding-needleHere is a decent description of the process Larding Needles 101 A larding needle is a very effective, special-purpose tool. A larding needle is used to insert small, cold strips of seasoned pork fat, called either lardons or lardoons, into a raw roast of meat, poultry, or game to provide internal basting while the roast cooks. The lardons, which melt somewhat as the temperature of the meat increases, add both flavor and tenderness to the roast. Also known as a larder or lardoir, the larding needle is a long (anywhere from 6 to 12 inches), rather thick, stainless steel skewer with a point at one end for piercing meat. At the other end is a wooden or metal handle. The body of the needle is hollow and open along one side, so it acts as a trough. The method is to lay a lardon in the trough and push the larding needle all the way through the meat, going with the grain. If all works according to plan, the lardon will stay in the meat as you draw the needle back out. You then repeat this process every couple of inches along the length of the roast—which is just what we did in the test kitchen. We cooked three eye of round beef roasts side-by-side, one larded using the needle, the second larded by the common method of inserting the fat into slits made on the surface of the meat with a sharp paring knife, and the third unadorned. The needle allowed us to dispense with this task much more easily and quickly than the paring knife did, and the resulting meat was more tender and flavorful because the lardons were inserted deep into the roast rather into the surface only. Not surprisingly, both larded roasts were superior to their plain counterpart. Other versions of the larding needle are curved, while some include a clip to hold the lardon. You can find larding needles at Fante's Kitchen Wares Shop. I fooled with this technique quite a bit over the years with great success, sometimes using long strips of back fat I would get from my butcher friend and also thick cut bacon. I also made a long SS tube, sharpened the end and used it like a very deep cookie cutter sticking lengthwise into the back fat on beef that were in the meat locker, then used a long rod to push the long Lardons out of the cutter. It worked good, but you had to keep them very cold before using. It really helps on venison, elk,and moose roast and other lean cuts of meat Good luck hope this helps. |
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