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Smoked Venison Roast

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    Smoked Venison Roast

    Need recommendations on smoking 5lb bone in Venison roast. Already dry brined ~20hrs.

    #2
    Use pecan wood. My buddy treats em like a pork loin roast using pecan wood and it tastes amazing

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    • wags09
      wags09 commented
      Editing a comment
      What kind of rub? More Pork or Beef?

    #3
    He used brown sugar, salt, pepper, garlic, onion powder.

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      #4
      I did one a while back. Magic beef rub, 225 till 150 internal, wrapped with beef broth and Worcestershire in the foil, back in till 205 internal. Tender and juicy.

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      • Lazy Layne
        Lazy Layne commented
        Editing a comment
        Sounds great

      • wags09
        wags09 commented
        Editing a comment
        BTW, really like your idea. Just didn;t leave myself enough time to do it that way. I'll post when this is done. Let's hope it's good!

      #5
      Gonna cook it to 135, more like a tri tip. I'm going to wrap it when it gets to 115. Wish me luck...

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      • Henrik
        Henrik commented
        Editing a comment
        That sounds like a good plan. I wouldn't take it as high as 205. This is wild game, lean and tasty. Tri tip style is the way to go.

      #6
      Venison roast came out great, maybe cook it to 135. I took it off at 131. Click image for larger version

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        #7
        WOW! That looks fantastic. Nice work!

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          #8
          Looking good! Love that big slicer knife in front of a gorgeous hunk o' meat.

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            #9
            Nice!

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