The Texas BBQ Forum

So I've got a venison roast this year. Its the first time I've gotten a chunk of Bambi that looked big enough to do a decent smoke on. Any suggestions for how to prep it?

I was thinking of just putting some rub on it and smoking it similar to how I would a beef brisket -- but I figured I'd see if anyone here has smoked venison before and had a better idea.

Bacon will be your friend here. I'd lard it with bacon. Did someone say bacon

DATsBBQ wrote:Bacon will be your friend here. I'd lard it with bacon. Did someone say bacon

How about weaving a "mat" of bacon, using that to wrap the roast, and then applying a rub and dropping it on the smoker, and cooking until its up to temp.

I do love bacon.

If you smoke it, you'll want to take it off when its med rare. If you cook it like a brisket, no amount of bacon will save it as venison is arguably the leanest meat on the planet.

I have made some Smokey venison shoe leather in the past by smoking it like brisket.

As per the other suggestions, wrap in bacon, pull it off at 140F.

Also I had good luck last venison smoke by filling the bottom of my smoking chamber with water. Alternately you could but a water pan in you fire box.

Marinade, inject, wrap in bacon... do something to keep the meat moist. Venison will dry out easily.

+1 on the pulling @ 140F