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Author Topic: Smoking and barbecuing venison  (Read 566 times)

Offline Scott E

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Smoking and barbecuing venison
« on: September 09, 2014, 01:28:00 PM »
Normally when I think of smoking or low and slow BBQ I think of fatty meats like pork and beef. I'm on the verge of buying a Webber Smokey Mountain so I was wondering if venison is any good cooked low and slow.

If you have recipes is love to hear some too.

Thank you,

Scott
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Offline snakebit40

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Re: Smoking and barbecuing venison
« Reply #1 on: September 13, 2014, 04:12:00 PM »
I like to brine my roast before I smoke them. I normally brine for 24 hours and then smoke for 6 or until the meat reaches 150-160 degrees. If you would like the brine recipe I can look for it.
Jon Richards

Isaiah 6:8 Then I heard the voice of the Lord saying, “Whom shall I send? And who will go for us?”
And I said, “Here am I. Send me!”.
>>>>------------>
Schafer Silvertip 54@28
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Offline hardtimes

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Re: Smoking and barbecuing venison
« Reply #2 on: September 24, 2014, 07:54:00 AM »
I have prepared a few hind quarters on the smoker with great success. I head to the butcher shop and buy some thick cut bacon. Place the quarter on the smoker and place bacon in a basket weave on top side of quarter. I pull the quarter off once it reaches 140-150 then wrap it up and let it sit for a bit. It has turned out great everytime.

Offline Don Stokes

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Re: Smoking and barbecuing venison
« Reply #3 on: September 24, 2014, 04:55:00 PM »
My favorite recipe at the moment is half a loin slow-cooked on the grill. I season it with salt and pepper and minced garlic, sear it all over right down on the coals, then move it off the fire and close the grill until the internal temp hits 130, 15-20 minutes. Mmmmm... I overcooked venison for too many years.
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Offline Duncan

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Re: Smoking and barbecuing venison
« Reply #4 on: January 18, 2015, 10:18:00 PM »
OK venison is low in fat so I use bacon to offset that. First make several holes in the meat and insert whole garlic cloves and slices of bell pepper. I sprinkle the meat with salt and pepper and lay some onion rings over it and then lay on the bacon covering it completely. I slow cook at about 250-280 with plenty of hickory smoke. I like mine medium well and the bacon should peel off in one solid piece.
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