Hickory Smoked mule deer roast!! OH MY!

6

6mm Remington

Very Active Member
Mar 27, 2011
978
49
Western Montana
I had about a 3-4 pound roast that I sprinkled with blackened seasoning. I put it on my smoker that had nice glowing gray color charcoals. Before I put the meat on , I filled the water container about 1/4 of what I normally use when I smoke a turkey on it. Before I put the meat on I had soaked Hickory chips in water for about an hour. I loaded up the coals with the chips, put the meat on the grill, and closed the hood. It cooked just a bit faster than I wanted to and I took the roast off after about 1.5 hours. It should have been pulled off just a bit sooner as I like it just a bit more pink in the middle. AS it was though, it was tender and moist and had a great flavor imparted by the smoked Hickory wood! It was incredible. I had a baked potatoe and some creamed corn and it was a meal fit for a king.
David:)

 
W

Whisky

Member
Dec 7, 2011
109
0
North Dakota
Dang, that looks awesome!!! I never used to save roasts, just turn them into jerky or grinding meat. I've started to save a few now, and they can be some dang good eating...

I'll add a picture of one I just did recently, too....I injected it with Au Jus, seasoned, seared it on a hot grill for a few mintues and finished it in the oven until med rare. It ate up real well!!:)

This is mule deer as well....

 
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6

6mm Remington

Very Active Member
Mar 27, 2011
978
49
Western Montana
It did taste fantastic. I ruined an elk roast smoking it a few years ago. I put too much water in the container in the smoker and cooked it at too low of heat. It got so that it literally fell apart and the meat was mushy. It tasted great, but I could just not get by the texture. A little higher heat this time and it was perfect. I had been afraid to try another one and waste it, but I believe I have it all figured out. I will most definitely do more. Man it was tender, and this buck was rutting hard.
David
 
6

6mm Remington

Very Active Member
Mar 27, 2011
978
49
Western Montana
Wow that roast looks great also! Nice job. Good think I am munching on deer jerky right now.

Whisky said:
Dang, that looks awesome!!! I never used to save roasts, just turn them into jerky or grinding meat. I've started to save a few now, and they can be some dang good eating...

I'll add a picture of one I just did recently, too....I injected it with Au Jus, seasoned, seared it on a hot grill for a few mintues and finished it in the oven until med rare. It ate up real well!!:)

Click to expand...
 
6

6mm Remington

Very Active Member
Mar 27, 2011
978
49
Western Montana
CoHiCntry said:
Any clue what temperature your smoker was at? Sure looks good!
Click to expand...
I do not. It is just Brinkman briquette smoker, nothing fancy. It has a gauge on the lid that says where it is at in the the warm, ideal, or hot range. All I know is it was in the ideal range about mid-way point. On a turkey I will put about 3/4 of a gallon of water in the container in the smoker, but on this roast I only used two quarts. It cooked it hot enough that it didn't lose it's texture and get soft. I had a meat thermometer in the roast but when I checked it 1.5 hours into cooking, it was done so I pulled it right away. As I said, I like it just wee bit pinker in the middle, but it sure was moist and tender and was not dry in the least!

David
 
6

6mm Remington

Very Active Member
Mar 27, 2011
978
49
Western Montana
You don't even need a smoker to do this, and it works great with just standard Weber BBQ. It is not quite the same, but I have done a lot of roast in this fashion. I take a large roasting kettle or pan and put a little cooking oil in it and then wipe the insides to keep things from sticking. I put in a little water, not a lot, probably a couple cups of water. I put whatever seasoning I want on a nice deer, antelope, or elk roast and put it in the kettle. I chunk up potatoes, onions, carrots, celery, and throw in some fresh sliced mushrooms on top of the roast. Once my coals are nice and gray I dump a bunch of apple, hickory, or what type of wood chip you want to try on the coals. Of course I soak them for about an hour in a bucket of water. This helps them to smoke a lot more and they don't burn up so quickly. Right after I put the chips on the coals, I put the kettle/roaster with the roast in it on the grill inside. I put the lid on the roaster but I leave it off-set a bit so that the wood smoke can circulate up into the roaster and back out. I open the air vents on the Weber about half-ways open and it cooks in about an hour just like it would in an oven. I prefer my wild game medium rare and just check it when it's starting to look like it is finished. The potatoes and other vegetables are cooked and good to go when the meat is finished. This is a meal fit for a king and you have managed to only dirty one dish! So if you do not have a smoker, this way works just as good!!
David
 
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