Buck wrote:
> I have a roast from a whitetail deer. It weighs about 5 or 6 pounds.
> I plan on BBQ'ing it at 225 degrees with apple wood. What temp should
> it be when it's done? Should I cook it like a brisket or like pulled
> pork? How long will it take? It's pretty lean - will it dry out
> before it's finished?
>
> Thanks for your help!

I think you're making a mistake by low-slow-cooking a venison roast. As
you noted, it's very lean. Without the necessary fat, low, slow cooking
will most definitely dry it out. This is why most cheaper cuts of meat
(pork shoulder, brisket, etc) are ideal for bbq.

You can have your butcher wrap the roast in beef fat (venison fat is
virtually unpalatable), if you like, but that won't solve the problem,
as the fat will only be on the outside of the meat.

One way I like to cook a venison roast is to marinate it, then coat it
as thickly as possible with kosher salt. I then roast it in a roasting
dish at 350-degrees until it reaches an internal temp of around 135 to
140 degrees, which is rare to medium-rare. The salt will have formed a
shell around the meat. You can make a show of cracking it open, then
amaze your guests with the fact that the meat is juicy and not at all salty.

Whatever you decide, enjoy the meat.

--
Stan