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If the temperature gets too low, add more coals (if using a charcoal smoker). With an electric model, the smoker should do a good job of regulating the temperature for you. Smoke the meat for approximately 1.5 hours per pound, or until the meat reaches an internal temperature of 140F.
What temperature do you smoke deer meat at?
Smoke the meat slow and low – I prefer somewhere between 175F and 200F – with an internal probe thermometer stuck in the thickest part of the venison. Do not let the probe hit bone. Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120F and no higher than 140F.
How long does deer take to smoke?
How Long to Smoke Venison. Generally, smoke venison for two hours at 225 degrees. However, the exact length of time will vary depending on how thick the venison loin is and your desired level of doneness.
What is the best wood to smoke venison?
Oak, Hickory, and Walnut are great options for smoking venison as they are medium intensity versatile choices in flavor. Fruit woods like Apple and Cherry wood also pair well with venison if you want to balance the rich meat flavor with some sweetness. Mesquite is the strongest flavor of hardwoods.
What temperature do you pull venison?
You should be able to feel the tenderness of the meat when pricking it. Pull the meat when it reaches about 180-190 degrees internally. Don’t let it get past 200 degrees. This might take anywhere between 8-12 hours to achieve, depending on the size of the roast.
Is deer meat good smoked?
Deer meat, or venison, is a lean, tender meat that s great for smoking, but requires a little extra kick of flavor and the right cooking technique.
How do you prepare deer meat for smoking?
When you’re ready to cook, remove the venison from the marinade, and rinse it off. Pat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker. Set and preheat your smoker to about 225 F degrees. Smoke the tenderloin for 1+1/2-2 hours, depending on the thickness of your meat.
How do you smoke deer meat to preserve it?
To set up the hot smoking process, simply build a rack over a small fire and then let the smoke slowly dry and cook your meat over an extended period of time. It also helps to cover the rack holding your meat with a covering of some kind (tarp, wool blanket, ferns, etc.) to help hold in the heat and smoke.
What is best to soak deer meat in before cooking?
Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don’t find it all that helpful.
How long do you smoke venison per pound?
Add your venison to the smoker, and cook for roughly 1.5 hours per pound, or until the meat reaches an internal temperature of 140 degrees Fahrenheit. Be sure to check the water pan and wood chip box every 30 minutes to see if they need topping off.
How long does smoked venison last?
Smoked meat can be kept for four days, as long as it was refrigerated within two hours of being removed from the smoker. If you properly wrap and freeze your smoked meat, it can last up to three months.
Should I brine venison?
The main reason for brining deer meat is to prevent that undesirable “gamey” flavor. Another important reason to brine venison is because it is a lean meat, which makes it more challenging to retain its natural juices during the cooking process. Score any silverskin, but be careful not to cut into the meat.
Do you flip meat when smoking?
Do I need to flip my meat when smoking on the grill? NO! Sorry for being so brash, but this is a common mistake that many novice smokers will make. When smoking, you don’t have to worry about one side getting hotter than the other, because the meat cooks indirectly.
Why does my smoked meat taste bitter?
Smoked meat becomes bitter due to the formation of a substance called creosote; a thick, oily coat created when smoke sits on meat for too long. Not only does creosote make smoked meat bitter, but it can leave an unpleasant aftertaste and cause a tingling sensation in the mouth.
Can you smoke venison like a brisket?
While smoking can sometimes seem intimidating, it’s really easy to smoke brisket, especially venison. A lot of beef recipes want you to get the meat to 190F, but I found that for venison, cooking a bit less was best because it doesn’t have as much fat.
Is there such thing as deer brisket?
However, deer brisket is nothing like beef brisket, and that’s OK. Every year I look forward to cooking this thin flap of meat that covers the breast and ribcage of a deer. The brisket has a long grain line that is very similar to the flank steak on a cow.
Can you smoke a deer neck?
Cooking Instructions Don’t be afraid to pack it on, a neck roast is a lot of meat to season, but reserve a tablespoon of the seasoning rub for the vegetables. Place the roast directly on the smoker rack and smoke for four to five hours over hickory at 250-275 degrees.
