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Smokeing deer roasts

Permanently deleted user
I have never smoked one!

Normally when I roast them I wrap them in bacon.

Should I do this when smokeing too?

They have marenated for about 15 hours now and are about ready to start smokeing.

Also, since these are for tomarrows dinner should I leave them a little rare to allow for warming up tomarrow?
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Comments

15 comments

Date Votes
  • Warpig883
    You will never get them lit wrapping them in bacon. I don't know if ZigZag makes papers that big but I suppose you could try newspaper or just stuff them in a big pipe.
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  • Permanently deleted user
    quote:Originally posted by Warpig883
    You will never get them lit wrapping them in bacon. I don't know if ZigZag makes papers that big but I suppose you could try newspaper or just stuff them in a big pipe.
    Come on now you smart ARS! I was asking a serious question![:(!]
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  • Idahobound
    Git r done

    I have never tried wrapping bacon around anything I have smoked. I have always just marenated and tossed it in to the smoker. Sorry I can't help
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  • Warpig883
    quote:Originally posted by git_r_done
    quote:Originally posted by Warpig883
    You will never get them lit wrapping them in bacon. I don't know if ZigZag makes papers that big but I suppose you could try newspaper or just stuff them in a big pipe.
    Come on now you smart ARS! I was asking a serious question![:(!]


    I know but it was still funny[;)]

    No I would not wrap bacon around them while smoking, just don't see any reason to it.
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  • HandgunHTR52
    GRD - No need to wrap in bacon. Just throw on the smoker and let-er-rip! I love smoked venison. The trick is low-and-slow. I would also leave it a little rare if you plan on re-heating before eating.
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  • Permanently deleted user
    quote:Originally posted by HandgunHTR52
    GRD - No need to wrap in bacon. Just throw on the smoker and let-er-rip! I love smoked venison. The trick is low-and-slow. I would also leave it a little rare if you plan on re-heating before eating.
    Thanks![:D]
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  • allen griggs
    Yes I would put the bacon on the roast, and plenty of it.
    I have smoked 8 or 10 deer hams. They are quite good, but tend to be dry. The bacon helps a lot with that.
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  • D@D
    Just curious what did you use for a marinade?
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  • Permanently deleted user
    quote:Originally posted by D@D
    Just curious what did you use for a marinade?
    I am trying a new marenade.

    Allegro Brand Game Tame

    I had someone tell me it was pretty good and it also tenderizes the meat as well.

    I'll let you know how it was.
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  • D@D
    I'd be interested in that. I'll get one on the ground sooner or later, probably help if I go [:o)].
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  • abcguns2
    You must be using newsprint instead of regular rolling papers ??? Ha!Ha!Ha! ....if it where me (and I do feel like 'smoking' something lately!), I would wrap it in bacon and smoke away ...Sounds really good matter of fact ...
    Makes me wonder waht crap I'm having for thanks-givin (bad joke) meal ??? maybe swanson makes a 'turkey t.v. dinner' ????
    Good Luck !!!
    d.a.stearns
    Gunsmith / LEO
    Niota , Tn
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  • oldgunner
    Smoked venison is a bit dry for my taste, so I not only marinate it, I also inject it with the marinade, or anything else that tastes good and will go in the injector.
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  • 0341USMC
    No need to wrap in bacon. Just throw on the smoker and let-er-rip! I love smoked venison. The trick is low-and-slow. I would also leave it a little rare if you plan on re-heating before eating.
    [/quote]
    ++++++++1
    Low and slow is the trick
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  • dipits
    Like others said low and slow.
    If you are concerned about drying out (never been a problem for me ) lard some bacon or pork fat into the roast.
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  • jabronij3
    send some to me when you
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    git r done!
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