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How do you smoke venison in an electric smoker?
Put the rack in the smoker and cook for approximately 1-1/2 to 2 hours, checking the internal temperature at 1 hour. You want the meat to be between 145˚F and 155˚F. Replenish the wood chips and water every 45 to 60 minutes. It may take up to 3 hours, depending on how large each bird is.
How long do you smoke venison in a smoker?
Make sure you cover all sides of the roast. Place roast in the smoker, directly on the wire rack. Close the smoker lid, and smoke for about 1.5 hours, or until the internal temperature reaches 140 degrees. Turn down the temperature to ‘smoke’, and smoke for 1 hour.
How long do you smoke venison per pound?
Open the smoker lid and place the meat on the grates. Close the lid, smoke on indirect heat for 1 ½ hours per pound and/ or until the internal meat temperature has reached 140oF.
What wood is best for smoking 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 should I smoke venison?
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.
What temperature do you smoke venison?
Do you 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.
How long do you smoke a deer hind quarter?
Maintain a smoker temperature of 225-250 degrees and cook for 1 to 1-1/2 hours per pound.
Does venison need to be marinated?
My answer – it depends. Cuts like the tenderloin or the loin/backstrap do not need to be marinated if cooked properly in a hot pan or grill to medium rare and seasoned appropriately. Those are some of the most sought-after and tender cuts of the animal.
How to smoke venison in electric smoker?
How to Smoke Venison in an Electric Smoker 1 Place the cleaned venison in a deep casserole dish and cover with a marinade. 2 Cover the casserole dish with aluminum foil and refrigerate the marinating venison for at least 24 hours before ready to smoke. 3 Soak 2 to 3 cups of hickory chips for two hours before ready to smoke.
How do you brine a venison roast for smoking?
The secret to a fantastic smoked wild game roast is to brine it before smoking, removing it from the heat once it reaches the desired internal temperature and resting it before slicing. Prepare the Brown Sugar Brine and add a 2-3 lb. venison roast to the brine. Refrigerate for 24 to 30 hours.
How do you cook a venison roast in a pellet grill?
Apply a light coating of olive oil to all sides of the roast. Liberally cover all sides of the roast with Venison Rub. Set the roast in the pellet grill or smoker and cook the roast until it reaches the internal temperature of 127° Remove the roast from the smoker and let it rest on a cooling rack for about 20 minutes before slicing and serving.
How do you know when venison is done smoking?
Baste the venison once an hour, using the time to turn the meat over. Check the temperature of the venison each hour while basting. The meat is fully smoked and ready to eat when the internal temperature reads 165 F with a meat thermometer.