In article <Ol6uc.617394$oR5.223659@pd7tw3no>,
Dirty Harry > wrote:
>"Buck" > wrote in message
. com...
>> 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?
>
> You might try wraping it with bacon or some other fatty pork. You
>really have to make sure you don't overcook it or it will be really dry...
>

Larding it might help too.

Just a thought.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

yea, or maybe even try to inject it with some butter? I've always roasted
or used the crock pot for my deer roasts but BBQ might be good if you could
keep it juicy...

"Charles Demas" > wrote in message
...
> In article <Ol6uc.617394$oR5.223659@pd7tw3no>,
> Dirty Harry > wrote:
> >"Buck" > wrote in message
> . com...
> >> 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?
> >
> > You might try wraping it with bacon or some other fatty pork. You
> >really have to make sure you don't overcook it or it will be really
dry...
> >
>
> Larding it might help too.
>
> Just a thought.
>
>
> Chuck Demas
>
> --
> Eat Healthy | _ _ | Nothing would be done at all,
> Stay Fit | @ @ | If a man waited to do it so well,
> Die Anyway | v | That no one could find fault with it.
> | \___/ | http://world.std.com/~cpd