Venison Neck Roast

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weimtrainer
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Venison Neck Roast

Postby weimtrainer » Mon Feb 02, 2009 2:01 pm

I am interested in smoking a whitetail venison neck roast. Any suggestions?
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osd USER_AVATAR
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Postby OSD » Mon Feb 02, 2009 2:05 pm

I'm sure someone will be along shortly with some good info for you. :D I've not done a neck roast before.

In the mean time how about stopping over to the Wanted poster section and introduce yourself and tell us about yourself and what your cooking on. :D
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Postby JamesB » Mon Feb 02, 2009 2:22 pm

Wish I could help ya with that one. We always ground it up for burger/sausage. It's gonna be very lean, so if your gonna smoke it, I would think it's gonna need foiling with a bit of liquid some time into the cook.

I'm sure someone here has done it though...
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BAR "G" BBQ
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Postby BAR "G" BBQ » Mon Feb 02, 2009 4:45 pm

It's been quite a long time since I smoked any venison so this may not be much help. First of all as JamesB stated above it is very lean and will dry quickly. I smoked venison roast at approxmiately 250° for 2 to hours, added sauce, and foiled until pulling tender tender. This was prior to my being able to afford a meat themometer so I don't have any internal temps for you.
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