Venison roast....

Been cooking them for a long time and have learned a thing or two. I love a smoked roast.......

One shoulder and one neck roast, brined.

Added some special ingredients. It's done when the meat falls off the bone. Will cook tortillas in the morning. Life is good.

Will be done by first light.

Jesus... That looks awesome Picking my disk up from BigFitz Saturday afternoon FYI.

Awesome my friend! Cook some food! I'm about to cook riblets and kabobs.....hope you are well.

I de-boned the shoulder on my last buck - was gonna do something similar. Hope it turns out ok w/out the bone. Gonna leave it on the next one!

can you go into a little more detail on your brine?

I4L

Sure.

4 gallons of water
4 cups brown sugar
4 cups salt
1 cup butcher's grind black pepper
1 cup garlic powder

Bring to boil then let cool

appreciate it!

Very nice! How long do you cook it and at what temp?

Man that looks good. A lot of people forget the neck meat.

Whats the trick for keeping venison from drying out when smoking?

Brine, and don't overcook. It's stupid tender when you do it this way. Falls off the bone.

You mind if I ask what a good side with this is? Not used to using that much sugar on meat. Fixing up the brine right now, day after tomorrow I'm guessing venison tacos, rice, guac, leftover pintos I cooked today should do it for a lunch menu.

You got it. The meat isn't that sweet. I like making tacos with it w/rice & beans-avacado/add BBQ sauce and make sammiches w/sweet potato fries/nachos/stuffed jalapenos/enchiladas/philly cheese steak... don't think you can go wrong with any sides, especially a good corn maque choux.

What is a good internal temp on the roast?

No idea honestly. I just let it go low & slow until it falls off the bone. Push it with a fork and when falls apart it's weno.

Halved your brine recipe and still had way more than I needed. Used the extra to soak a bunch of chicken quarters overnight then oven roasted them this morning. Got compliments on the flavor, personally thought it was really good also. Looking forward to the venison tomorrow or the next day. Thanks for the recipe.

Looks good, I would assume the low and slow needs to be emphasized bet if you let it get to hot it gets dry in a hurry.

Do you cover to keep moist after the initial smoke?

Yes, seal up tight with foil and liquid.

Thanks! I did a neck with oak wood. Turned out good, I ran out of time and took it out a little too early before all sinew broke down but still good after shredding and letting it absorb the juices in pan. Made bbq sandwiches, tacos the next day, and my wife used the rest for fideo the next day.

That's what I'm talking about.