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!

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

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...


"Buck" > wrote in message
om...
> 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!

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

(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?
>
There are many diseases and parasites that may infect wild game.
Mail that uncooked whitetail roast to me IMMEDIATELY for disposal.
You'll be glad you did. I may be saving your life!

I will, of course, notify you of the results of my analysis and post pics
of a.b.f

--
Intuitive insights from Nick, The last of the good guys

http://operationiraqichildren.org/

LID wrote:
> [ . . . ]
> I think you're making a mistake by low-slow-cooking a venison roast.[]

> 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.
>
Stan, I totally agree with you about not slow cooking venison. I like to
quick sear it on all sides in a real hot fry pan with beef or pork fat,
then grill it directly over the coals 'til it gets to about 125 or 130 F
internal. Haven't tried that coating it with Kosher salt routine. Maybe
next time.

> Whatever you decide, enjoy the meat.

Oh, yeah!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

"Buck" > wrote in message
om...
> 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 injected my tenderloins and then wrapped it with bacon. I let it go for
about 4hrs. It came out delicious.


Johnny in Huntsville

"Dirty Harry" > wrote in message news:<Ol6uc.617394$oR5.223659@pd7tw3no>...
> 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...
>

How do you wrap it in bacon? Do you tie the bacon on with string?

Buck wrote:
> "Dirty Harry" > wrote in message news:<Ol6uc.617394$oR5.223659@pd7tw3no>...
>
>>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...
>>
>
>
> How do you wrap it in bacon? Do you tie the bacon on with string?

Staple gun.

--
Stan

LID wrote:
> Buck wrote:
> >[]
> > How do you wrap it in bacon? Do you tie the bacon on with string?
>
> Staple gun.

LMAO. TFM uses a nail gun!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

wrote in alt.food.barbecue

> LID wrote:
>> Buck wrote:
>> >[]
>> > How do you wrap it in bacon? Do you tie the bacon on with string?
>>
>> Staple gun.
>
> LMAO. TFM uses a nail gun!
>

Hot glue them babies on.

--
BigDog
To E-mail me, you know what to do.

"Buck" > wrote in message
om...
> 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!


Buck, did you cook some buck yet? Interested to hear what happened...
DH

"Dirty Harry" > wrote:
> "Buck" > wrote in message
> om...
> > 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!
>
> Buck, did you cook some buck yet? Interested to hear what happened...
>
Blood rare,, bro. 135 F. internal. Let it rest 10 or 15 minutes. IMBO

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/