Thread: Banging Bacon Venison Roasts

Best danged venison roasts I've ever cooked.
Banging good, bursting with flavorful juiciness!

I took extra time and care with these starting with heating a heavily spiced brine, in which I brined the roasts in for 15 hours.

Kosher salt, seasoned salt, mixed peppercorns, garlic, onion, bay leaf, celery seed, sage, thyme and rosemary.



Then I rubbed them both thoroughly and wrapped with thick cut bacon, added more rub and stepped back admire them.



Fired up the smoker to 280°-300°, fed it some Hickory and filled the water tray.
Put the roasts in and thought to myself... Breakfast!

Smoked for three hours to an IT of 145°, pulled, wrapped and rested for an hour before slicing.







Plated with fresh hothouse cucumbers and vine ripened tomatoes, and the bacon.

Looks great got 2 whole hams from a young and tender doe that will receive the same treatment but may take it past that temp to make pulled,tricky to hit it just rite though,can turn into shoe leather ,wish I had taken the time before to ck temps on finished to see where I need to stop at,may do 1 and 2 shoulders this weekend,will post back if I can get it done