venison in a smoker

[purple72]

I need to smoke a 12# venison roast this weekend, and am looking for some wisdom. I will be using an electric smoker, and have plenty of time. I've smoked the usual prime rib, ribs & pork butts, but never venison. Any advice anyone has would be greatly appreciated.
Thanx

 

[snapping turtle]

If your going low and slow wrap in bacon. Someone better than I will chime in but I normally cook things with low fat count seared to trap in the fat and make it moist.

 

[purple72]

It's gonna take ALOT of bacon to wrap a 12# roast.

 

[Indy_Guy_77]

It's gonna take ALOT of bacon to wrap a 12# roast.

Bummer...

 

[irishhunter]

I dry rub mine then wrap in thick pepper bacon. I put over top of a bowl with 3-4 beers in it , smoke with a mixture of wild cherry , hickory , and white/red oak. Shred and BBQ then smoke it for another hour or so.

Unbelievable

 

[jetmechG550]

You almost might be better off splitting that in half and smoking it. Venison is lean and chances of drying it out before it cooks properly are pretty good. You may also consider sprit zing it every so often but apple juice may be too sweet.

 

[purple72]

I saw a recipe where they cut it and put butter in it to help with the dryness. That is my concern. I would hate to end up with jerky when it's all said & done.

 

[dnurk]

We smoke whole front shoulders every single year. Smoke it for around 4 hours at anywhere from 200 to 250 degrees. We like oak wood. The prep is a simple rub. No bacon, no nothing.

The key is to then braise it. We put the shoulder in a large foil pan and add in about a cup of liquid. Typically apple cider vinegar, apple juice mix. Cover tightly with foil and put back on the smoker (or in the oven if you have to) for another couple of hours at the same temp range. Usually after foiled for another 3-4 hours you will have it falling apart and still somewhat moist with a nice amount of smoke.

One of my favorite prep methods.