Author Topic: Venison Roast  (Read 2495 times)

TexasSMK

  • Sr. Member
  • ****
  • Posts: 216
    • View Profile
Venison Roast
« on: April 26, 2015, 10:57:32 AM »
AUBER SETTINGS:
C-1 140 for .2
C-2 190 for .5
C-3 225 until 160 F

Used following brine from Oakridge BBQ at http://www.oakridgebbq.com/smoked-venison-roast/#axzz3YPsvlhHM

"-One quart water heated to a high simmer
-One cup Kosher salt
-One cup molasses
-One cup of your favorite BBQ sauce
-Four tablespoons Oakridge BBQ Venison rub ( I used Chupacabra Rub see below)
-Three quarts COLD water
Put one quart of the water in a medium saucepan and bring it to a simmer. Add the rest of the ingredients to the hot water and stir to combine completely. Once the salt/sugar/bbq sauce/rub are fully dissolved, pour the mixture into the remaining 3 quarts of COLD water which should be in your large non-reactive stock pot. Let this mixture cool fully in the refrigerator before you add the meat."


Set roast in brine for 24 hours, removed and lightly rubbed with Chupacabra Rub from 2 Gringos http://www.2gringossalsa.com 
Let set in refrigerator overnight uncovered.
Added a little more rub then wrapped in BACON. 

I normally do not exceed 135F inside temp for venison, but my plan is to slice this roast into lunch meat so I smoked to a higher level of doneness.   
« Last Edit: April 26, 2015, 10:59:57 AM by TexasSMK »
Dale from NE Texas--USMC Retired--Living in Maryland.  SE#2 with Auber

Pork Belly

  • Hero Member
  • *****
  • Posts: 1507
    • View Profile
Re: Venison Roast
« Reply #1 on: April 26, 2015, 12:52:12 PM »
Quote
I normally do not exceed 135F inside temp for venison, but my plan is to slice this roast into lunch meat so I smoked to a higher level of doneness.   

Don't do it, stop at your normal 135. Rest it at room temp then thoroughly cool in the fridge to firm it up for slicing. It will make a better sandwich. Nice bacon weave, that should help with the moisture.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

TexasSMK

  • Sr. Member
  • ****
  • Posts: 216
    • View Profile
Re: Venison Roast
« Reply #2 on: April 26, 2015, 01:37:32 PM »
Just read this--sitting at 156 now.  Will stop and let cool!!!
Dale from NE Texas--USMC Retired--Living in Maryland.  SE#2 with Auber

Pork Belly

  • Hero Member
  • *****
  • Posts: 1507
    • View Profile
Re: Venison Roast
« Reply #3 on: April 26, 2015, 04:15:41 PM »
I'm pretty sad, poor deer got killed twice.....
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

TexasSMK

  • Sr. Member
  • ****
  • Posts: 216
    • View Profile
Re: Venison Roast
« Reply #4 on: April 26, 2015, 06:35:07 PM »
Good news is the deer tasted incredible, very tender.  I cut a few thicker slices and had an early supper.  Sliced the rest into 1/8 inch slices--going to make some great sandwiches I think.  Here are some photos of the finished product. 

I did not weigh before starting--my estimate is 3-5 lbs at start. 
Took exactly six hours--pulled the roast at 156F inside temp per Pork Belly's urging.
Smoker and Auber worked great.  Ramped up slowly per program.  Initially it rose to 232F, over shot, but returned to 225 and held it steady for at least four hours.  Very happy with the system (Auber, wall mounted sensor, and my #2). 
Dale from NE Texas--USMC Retired--Living in Maryland.  SE#2 with Auber

BedouinBob

  • Hero Member
  • *****
  • Posts: 1232
  • Let's Smoke Meat!
    • View Profile
Re: Venison Roast
« Reply #5 on: April 26, 2015, 07:49:54 PM »
Now you done made me hungry Dale! Nice looking meal.
Bob - Colorado Springs
NRA & USN

Pork Belly

  • Hero Member
  • *****
  • Posts: 1507
    • View Profile
Re: Venison Roast
« Reply #6 on: April 26, 2015, 10:46:14 PM »
Glad it was still a little pink and not all gray/brown. Looks pretty good. Just an afterthought, next time you could cold smoke the roast without the bacon for a few hours then wrap in the bacon weave and put the hot smoke to it.
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

TexasSMK

  • Sr. Member
  • ****
  • Posts: 216
    • View Profile
Re: Venison Roast
« Reply #7 on: April 27, 2015, 07:10:18 AM »
Thanks Brian, I will do that.
Dale from NE Texas--USMC Retired--Living in Maryland.  SE#2 with Auber

DivotMaker

  • Administrator
  • Hero Member
  • *****
  • Posts: 10665
  • Model 1, 2D conversion, and 3D!
    • View Profile
Re: Venison Roast
« Reply #8 on: April 27, 2015, 09:43:39 PM »
Well, I think it looks might fine, Dale!  Looks like the bacon might have shielded it from over-cooking.  Bonus!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!