Print Page - Applewood Venison

Title: Applewood Venison
Post by: Quiggs on December 10, 2011, 07:42:17 PM

Had a venison roast thawed, so I trimmed it..added some onions and yellow peppers..and wrapped it in a bit of bacon!! (Can't go wrong with bacon!!) Used applewood for 60 minutes and it turned out very, very good...would love to add a gravey of some kind for some extra moisture, but overall very happy!!!

(http://i42.photobucket.com/albums/e318/quiggsfile/P1000671.jpg)
(http://i42.photobucket.com/albums/e318/quiggsfile/P1000673.jpg)
(http://i42.photobucket.com/albums/e318/quiggsfile/P1000678.jpg)
(http://i42.photobucket.com/albums/e318/quiggsfile/P1000679.jpg)

Quiggs

Title: Re: Applewood Venison
Post by: pensrock on December 11, 2011, 05:45:58 AM

It looks great, looks like its nice and moist. :)

Title: Re: Applewood Venison
Post by: ghost9mm on December 11, 2011, 06:36:51 AM

Now that a beautiful plate...it don't get much better then that...

Title: Re: Applewood Venison
Post by: TomH on December 11, 2011, 11:15:00 AM

That looks great. I can almost taste it just looking at.
You mentioned that you ran 60 minutes of smoke. What was the total time and temps?
I still have a couple of venison roast, and I think I'll have to put this on the must smoke list.
Thanks

Title: Re: Applewood Venison
Post by: Quiggs on December 11, 2011, 05:44:58 PM

Had smoker set to 280 the whole cook, but room temp stayed near 240.. Did the 60 minute smake as I said before, until it cooked to 165 internal, about 2:30 total overall cook time.

Title: Re: Applewood Venison
Post by: TomH on December 12, 2011, 07:38:06 PM

Thanks Quiggs,
This will be on the menu this weekend.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: Quiggs on December 10, 2011, 07:42:17 PM