Thanks for watching! If you're looking for a comprehensive list of all the BBQ tools I use, make sure to check out my Amazon storefront! Amazon Link: a.co/8M9J4Fd (As an Amazon Affiliate, I earn from qualifying purchases. Thanks for supporting my channel!)
Never left a comment on a video before but feel compelled, I did this receipt for a family cookout and had a lot of new venison fans by the end of the day! 10/10 amazing
Thanks so much for taking the time to circle back with the feedback! I get these comment notifications and they only show the first few words “Never left a comment on a video before but…” Happy it was positive lol This is my go to when someone wants to try venison BBQ.
I followed your exact method today with a deer roast we had that needed to be cooked after the hurricane. It’s was simply delicious. Tasted like eating prime rib, just as you said. Will definitely use this again.
That’s great to hear, Jeremy! Thanks so much for watching and leaving the feedback. I’m excited for deer season starting back up so I can get some roasts back in the freezer. 🔥
Love hearing it! Thanks for coming back to leave the feedback. I get a lot of luke warm responses when I say I’m smoking a venison roast, until they try it once. lol
Thanks so much!! It’s a popular recipe at our house. I save the football roast from just about every deer we shoot now, just for this. Thanks for watching!
This recipe and method was fantastic! Although I used a different rub, the taste and tenderness was super delicious. Well done! I'll be using this method again and again! Thank you! Have a great day.
Thanks for taking the time to leave the feedback! It’s my go to method at my house, especially when it’s time to make room in the freezer for the coming season!
@@outdoorindoortexan That is exactly what we've been doing. Clearing out the rest of the deer in the freezer and getting ready for the hunts this year. Thanks again!
I just got a smoker and this was the 2nd recipe that i've tried. My roast was a little bit larger so I brined for 2 days and it ended up taking about 3hrs to smoke. It turned out amazing! I ended up using a coffee rub that I had and my wife (not a huge fan of venison) has eaten more of the roast that I have!
That’s great to hear, Nate! Thanks for leaving the feedback and enjoy! Make sure to check out some of my other recipes on the channel. I’ve got plenty of venison and smoker recipes to try.
I have only a little bit of venison left from last year. I found 1 piece I marked as a roast and am doing this. I plan on using olive oil as a binder for my rub. Thanks for the video! Thunbs up!!!
Yeah buddy! Let me know how it turns out. I’ve used this recipe on quite a few different venison roast cuts and all came out great! Thanks for watching.
I tried this out yesterday and it was great. I had a little bit bigger roast so I let it soak two days and I changed the brine out after the first day. I used the same smoking method as in the video but I added some hickory chips with the lump charcoal and it tasted great. I kept it at 225 and it took a little over three hours but I got the roast to 136 and it looked just like the video. Great recipe!
Great video! I will be trying your brine recipe! I like to brine for 3 or 4 days (apple juice, apple cider vinegar, kosher salt). Around day 2 I like to inject the brine into the roast. The rub, 50/50 blend of Kinders steak seasoning and gourmet burger by Weber. While cooking, I'll put a cast iron skillet in my smoker with beef fat and duck tallow rendering. Around 30 minutes before the roast gets to 130-140°F, I'll inject that rendered fat and tallow. I also like to have a pan under the meat filled with apple juice and apple cider vinegar and am spritzing the meat with that blend throughout the cook. I do this with a whole butt. I will be trying red wine next time. Thank you for a new perspective and recipe!
That double inject sounds amazing! The pork style brine is a nice twist, all that apple sounds like a great flavor added, even subtly. Man thanks so much for sharing! I’ll definitely try parts of this over my next few roasts at home.
I'm doing a version of this today, minus the brine, been sitting in buttermilk for nearly 24 hours. Plan on doing it like a reverse seared steak. Smoke at 225° til it reaches about 122-125 IT, then sear over high heat for a couple minutes to get a nice crust. First time doing a deer roast, so hoping it comes out great. Also using a wagyu beef tallow for my rub binder.
That sounds awesome! The buttermilk is similar to brining so should be just as moist. I like your reverse seat idea! Might try that with my next one. Let me know how it turns out and thanks for stopping by.
@@outdoorindoortexan got alot of comments on a texas BBQ page about it drying out fast. Many were saying enjoy my jerky lol. Did you spritz your roast at all?
I did not but that’s why I brined it. I wanted to be sure I had the insurance. Also, don’t let it get much higher internal temp than rare/ medium rare at most, or it will definitely start to dry. If you’re using an offset stick burner or anything else that isn’t very airtight, spritzing couldn’t hurt! And a water pan set between the meat and the heat flow.
@@outdoorindoortexan man it came out awsome. Pulled at 122° IT and seared for a total of around 5 minutes combined on all sides. Only thing I wish I would of done is make a finishing sauce, like the blueberry bourbon sauce you made for the backstrap in another vid. But it was awsome, wish I could post pics of it, don't know how.
It’s funny you mention that, because I was revisiting this recipe recently and thought to sear it so there’d be a good crust. It came out great, so definitely feel free to go that route. When I first made this, I was planning to thinly shave the meat off and use it as sandwich meat, which is why I didn’t bother with the sear. Both are tasty, so you should be good whichever way you go. Thanks for watching!
I’ve meant to buy a rotisserie for my egg a hundred time but keep not pulling the trigger. I’ve been with friends who have done venison in that style and a basting sauce I recall that smelled/looked good was red wine, fat dripping (or melted butter), olive oil, and minced garlic. Brush it on with an aromatic herb like a long branch of rosemary or a thick bunch of thyme. Let me know how it turns out!
Patrick Revell excellent question. I typically use pickling salt as my safe bet because it dissolves well, and I do a lot of pickling so it’s always around. That being said, kosher is also my go to. Of your 3, seal salt, Himalayan pink salt, then iodized table salt in that order. Please let me know how it turns out and if you have any more questions. Thanks for watching!
That looks like a solid recipe! Two questions if you don’t mind 1) would this recipe work with a beef roast 2) I have a venison steak in my freezer, what is the best way to cook it? (I have smoker, coal grill, and gas grill). Thanks!
Thanks for watching! 1. Yes-ish.I would inject a beef roast with beef broth instead of brining it. Also, your internal temp to pull the beef roast would be closer to 140-145 for medium rare. Let rest for 30 minutes before slicing. 2. Venison steak is best served rare or medium rare at the absolute most. Anything above, will dry it out terribly. I typically use a cast iron pan on medium to high heat and sear each side while basting with butter thyme and garlic. Pull that steak before it firms up though. It's a tricky timing thing.
I used this brine recipe for 2 small antelope roasts and it turned really good other then being really really salty. Can’t figure out what happens to get it sooooo salty.
Well, shoot, sorry to hear it came out salty! I haven't had that problem and use this brine on most wild game roasts that I smoke. I hope they were at least edible?
@@outdoorindoortexan they came out AMAZING buy where just really salty . I brined them for about 1 and a half days and rubbed with a homemade dry rub. ill have to try again and see what happens.
@@themakerofmusic Well it might be the homemade dry rub had salt in it too? I use a very low salt dry rub (Musket Powder) after the brine, since it's getting plenty salt from the soak. That's the best I can come up with. Thanks for sharing your feedback and hope round two comes out less salty! Please report back when you try again.
I've never done Venison, a roast was given to us and decided to look up a recipe and ta da, your recipe looked great. I followed all the ingredients EXCEPT for the Musket Powder, so my question: you said use pepper - do I put it on the same amount like you did with the Powder? Thank you so much. I'm excited to make this tomorrow.
Yes I would use about the same amount that I sprinkled in MP. Heavier if you want a strong strong pepper flavored bark, lighter if you are a pass on that. Maybe a tiny sprinkle of salt but the brine should have taken care of that.
Hi 👋. I made the roast and it turned out absolutely fantastic 👏 😀. My son ( which I'm even shocked he tried it ) made a sandwich and said it was really good 👍. Thank you for the recipe and I can't wait to order the spice and use it. Have a great night.
You said to put something over the meat keep it from floating then proceeded to take a plate and lay it flat into the bowl catching air under the plate you can see the bright red deer meat when you remove the plate even though it was all completely submerged the air was trapped under the plate and the top of the deer meat did not get treated. Just an observation. I'm going to try this recipe tomorrow. Thanks.
Thanks,Brian. I didn’t notice, but will take your eagle eyed word for it. I’m assuming the meat was still plenty brined to end up moist and tender regardless, but definitely watch out for that! Let me know how yours turns out and thanks for watching!
I never tried brine on venison. I just make sure there is no tallow or silver skin on the meat. I also soak the meat in water to get as much blood out of the meat as possible. That was cooked perfect. Not overcooked. Just right. tongue slappin good...
Thanks Hunter! I really appreciate the comment. The only time I brine venison is when the cut is a larger roast like this and/or I want to low and slow smoke it. Otherwise, I can usually get by with what you're talking about. It's just a little extra love that usually helps keep them moist in cooks like this.
Roasts and steak taste best when not overcooked. That's honestly why most people don't like venison. Scared of bacteria and cooked to death. Kill the flavor, moisture, and tenderness. I like your brining idea. Never tried that with red meat. Thanks!
You hit the nail on the head! Almost every person I talk to who doesn’t like venison had a burnt hockey puck of a backstrap, or they’re saying no thanks scared of getting sick from it being a wild animal. So frustrating because they’re really missing out! The brine is key with this roast. It draws the blood out, so the flavor will be perfect venison and no game, plus moisture. Let me know if you give it a try and thanks for watching!
That’s a great question, Jim. I found an article on Americastestkitchen website that discusses using Potassium Chloride as a substitute. The title of the article is “Low-Salt Brining Is it OK to use a salt substitute in a brine?” Hope that helps and thanks for your service!
I removed the outter sack of silver skin. There are two other internal silver skin membranes that aren’t worth removing but you can see them when you slice the roast. I’ve never noticed them in the chew though, so I leave it be. You can always split it down into those much smaller singulars muscles, which is what the silver skin is separating, remove that silver skin, and then smoke them individually? They’d be pretty small though. Thanks for watching!
Thanks for the input, Stephen. I prefer my roasts rare but you’re welcome to take it to whichever internal temp suits you. Also, I’ve smoked half a dozen venison sirloins on my egg and all have had heavy smoke flavor so maybe it’s different with your rig at that same temp? Adjust accordingly.
So sorry you didn’t like it. I blame the fact this video is over 3 years old and very early on in my editing experience. The sound mix between my voice over track and the music is way off. If you ever want to judge me on my current abilities, feel free to subscribe and follow along the more recent recipes. Thanks for watching and leaving the feedback!
Each his own, Jeremiah! I prefer venison at rare, medium rare at best, but you’re more than welcome to cook it gray throughout if you’d prefer. If you use an internal thermometer, you’ll be safe regardless. If you want raw, make sure to check out my venison tartare recipe on the channel. Thanks for watching and weighing in!
I'm not clear why you think the music was necessary. This is good information but the music is distracting, annoying, completely and utterly unnecessary.
Thanks for the feedback. This video is a few years old and at that time I was still learning the ropes of editing and trying my best. Feel free to check out my newer content which will hopefully meet your standards.
Venison is considered safe to eat and rare at 130, medium rare at 135. This recipe called to pull the roast at 130… If that’s too rare for you, feel free to leave it on a bit longer. Thanks for watching.
Thanks for watching!
If you're looking for a comprehensive list of all the BBQ tools I use, make sure to check out my Amazon storefront!
Amazon Link: a.co/8M9J4Fd
(As an Amazon Affiliate, I earn from qualifying purchases. Thanks for supporting my channel!)
will do! I appreciate the Tips!
Never left a comment on a video before but feel compelled, I did this receipt for a family cookout and had a lot of new venison fans by the end of the day! 10/10 amazing
Thanks so much for taking the time to circle back with the feedback! I get these comment notifications and they only show the first few words “Never left a comment on a video before but…” Happy it was positive lol This is my go to when someone wants to try venison BBQ.
I followed your exact method today with a deer roast we had that needed to be cooked after the hurricane. It’s was simply delicious. Tasted like eating prime rib, just as you said. Will definitely use this again.
That’s great to hear, Jeremy! Thanks so much for watching and leaving the feedback. I’m excited for deer season starting back up so I can get some roasts back in the freezer. 🔥
I made this last night for the family and they LOVED IT, so much so, in fact, we are doing it again tomorrow! You, sir, are a culinary hero.
Love hearing it! Thanks for coming back to leave the feedback. I get a lot of luke warm responses when I say I’m smoking a venison roast, until they try it once. lol
Great video, my man! That venison looks absolutely amazing
Thanks so much!! It’s a popular recipe at our house. I save the football roast from just about every deer we shoot now, just for this. Thanks for watching!
This recipe and method was fantastic! Although I used a different rub, the taste and tenderness was super delicious. Well done! I'll be using this method again and again! Thank you! Have a great day.
Thanks for taking the time to leave the feedback! It’s my go to method at my house, especially when it’s time to make room in the freezer for the coming season!
@@outdoorindoortexan That is exactly what we've been doing. Clearing out the rest of the deer in the freezer and getting ready for the hunts this year. Thanks again!
I just got a smoker and this was the 2nd recipe that i've tried. My roast was a little bit larger so I brined for 2 days and it ended up taking about 3hrs to smoke. It turned out amazing! I ended up using a coffee rub that I had and my wife (not a huge fan of venison) has eaten more of the roast that I have!
That’s great to hear, Nate! Thanks for leaving the feedback and enjoy! Make sure to check out some of my other recipes on the channel. I’ve got plenty of venison and smoker recipes to try.
I have only a little bit of venison left from last year. I found 1 piece I marked as a roast and am doing this. I plan on using olive oil as a binder for my rub. Thanks for the video! Thunbs up!!!
Yeah buddy! Let me know how it turns out. I’ve used this recipe on quite a few different venison roast cuts and all came out great! Thanks for watching.
That looks awesome
Thanks, Mike! It’s still one of my favorite ways to use the sirloin. Let me know if you give it a try!
Going to try this this weekend. Thinking of using Montreal Steak Seasoning for the rub
Any rub you love should work fine! Let me know how it turns out and thanks for watching!
Thanks Drew! That roast came out looking so good!
Yeah buddy! Thanks for checking it out.
I tried this out yesterday and it was great. I had a little bit bigger roast so I let it soak two days and I changed the brine out after the first day. I used the same smoking method as in the video but I added some hickory chips with the lump charcoal and it tasted great. I kept it at 225 and it took a little over three hours but I got the roast to 136 and it looked just like the video. Great recipe!
Thanks so much for coming back to leave your feedback! Sounds like it was a big success!
Great video! I will be trying your brine recipe! I like to brine for 3 or 4 days (apple juice, apple cider vinegar, kosher salt). Around day 2 I like to inject the brine into the roast. The rub, 50/50 blend of Kinders steak seasoning and gourmet burger by Weber. While cooking, I'll put a cast iron skillet in my smoker with beef fat and duck tallow rendering. Around 30 minutes before the roast gets to 130-140°F, I'll inject that rendered fat and tallow. I also like to have a pan under the meat filled with apple juice and apple cider vinegar and am spritzing the meat with that blend throughout the cook. I do this with a whole butt. I will be trying red wine next time. Thank you for a new perspective and recipe!
That double inject sounds amazing! The pork style brine is a nice twist, all that apple sounds like a great flavor added, even subtly. Man thanks so much for sharing! I’ll definitely try parts of this over my next few roasts at home.
That’s great, going to try this one for sure.
Thanks for watching and let me know how it turns out!
Great instruction Video THANKS
Happy to help! Thanks for watching and leaving the kind words.
awesome job on the roast man! came out great!
Thanks Mike! Your video on the Denver venison roast got me tinkering around with the idea so thanks for the inspiration.
Outdoor Indoor Texan no problem at all! Makes me want to cook smoke up some more venison lol
I'm doing a version of this today, minus the brine, been sitting in buttermilk for nearly 24 hours. Plan on doing it like a reverse seared steak. Smoke at 225° til it reaches about 122-125 IT, then sear over high heat for a couple minutes to get a nice crust. First time doing a deer roast, so hoping it comes out great. Also using a wagyu beef tallow for my rub binder.
That sounds awesome! The buttermilk is similar to brining so should be just as moist. I like your reverse seat idea! Might try that with my next one. Let me know how it turns out and thanks for stopping by.
@@outdoorindoortexan got alot of comments on a texas BBQ page about it drying out fast. Many were saying enjoy my jerky lol. Did you spritz your roast at all?
I did not but that’s why I brined it. I wanted to be sure I had the insurance. Also, don’t let it get much higher internal temp than rare/ medium rare at most, or it will definitely start to dry. If you’re using an offset stick burner or anything else that isn’t very airtight, spritzing couldn’t hurt! And a water pan set between the meat and the heat flow.
@@outdoorindoortexan I'm using my vertical pellet smoker to smoke it, them my kamado for the sear. And yes, always use the water pan.
@@outdoorindoortexan man it came out awsome. Pulled at 122° IT and seared for a total of around 5 minutes combined on all sides.
Only thing I wish I would of done is make a finishing sauce, like the blueberry bourbon sauce you made for the backstrap in another vid. But it was awsome, wish I could post pics of it, don't know how.
learned a lot! thanks!
Thanks for watching!
I am so going to do this on my smokefire. Do you not sear it at all after it hits the target internal temperature?
It’s funny you mention that, because I was revisiting this recipe recently and thought to sear it so there’d be a good crust. It came out great, so definitely feel free to go that route. When I first made this, I was planning to thinly shave the meat off and use it as sandwich meat, which is why I didn’t bother with the sear. Both are tasty, so you should be good whichever way you go. Thanks for watching!
great video! your voice could make a wolverine purrrrrrrrr
Best comment award.
Thinking of doing my next roast on rotisserie. Any thoughts or suggestions on that if you've done it before? . Good basting sauce while it's turning?
I’ve meant to buy a rotisserie for my egg a hundred time but keep not pulling the trigger. I’ve been with friends who have done venison in that style and a basting sauce I recall that smelled/looked good was red wine, fat dripping (or melted butter), olive oil, and minced garlic. Brush it on with an aromatic herb like a long branch of rosemary or a thick bunch of thyme. Let me know how it turns out!
Will be trying this weekend. Would you recommend sea salt, pink salt, or iodized salt?
Patrick Revell excellent question. I typically use pickling salt as my safe bet because it dissolves well, and I do a lot of pickling so it’s always around. That being said, kosher is also my go to. Of your 3, seal salt, Himalayan pink salt, then iodized table salt in that order. Please let me know how it turns out and if you have any more questions. Thanks for watching!
Thanks that turned out great for me, i just went to 158 IT
Great to hear! Thanks for circling back.
That looks like a solid recipe! Two questions if you don’t mind
1) would this recipe work with a beef roast
2) I have a venison steak in my freezer, what is the best way to cook it? (I have smoker, coal grill, and gas grill). Thanks!
Thanks for watching! 1. Yes-ish.I would inject a beef roast with beef broth instead of brining it. Also, your internal temp to pull the beef roast would be closer to 140-145 for medium rare. Let rest for 30 minutes before slicing. 2. Venison steak is best served rare or medium rare at the absolute most. Anything above, will dry it out terribly. I typically use a cast iron pan on medium to high heat and sear each side while basting with butter thyme and garlic. Pull that steak before it firms up though. It's a tricky timing thing.
Thank you so much! Will try both 😊
@@PinchofCooking Any time! I'm always happy to help or at least lend my opinion. Let me know how they come out.
Will do!
I used this brine recipe for 2 small antelope roasts and it turned really good other then being really really salty. Can’t figure out what happens to get it sooooo salty.
Well, shoot, sorry to hear it came out salty! I haven't had that problem and use this brine on most wild game roasts that I smoke. I hope they were at least edible?
@@outdoorindoortexan they came out AMAZING buy where just really salty . I brined them for about 1 and a half days and rubbed with a homemade dry rub. ill have to try again and see what happens.
@@themakerofmusic Well it might be the homemade dry rub had salt in it too? I use a very low salt dry rub (Musket Powder) after the brine, since it's getting plenty salt from the soak. That's the best I can come up with. Thanks for sharing your feedback and hope round two comes out less salty! Please report back when you try again.
When sliced thin this makes great sandwich meat as well!
Absolutely! The last time I smoked a venison sirloin, I did two, one being solely for sandwich meat.
I save all my sirloin roasts and basically use this recipe for sandwich meat
That makes my day! Thanks for leaving the kind words and thanks so much for watching.
I've never done Venison, a roast was given to us and decided to look up a recipe and ta da, your recipe looked great. I followed all the ingredients EXCEPT for the Musket Powder, so my question: you said use pepper - do I put it on the same amount like you did with the Powder? Thank you so much. I'm excited to make this tomorrow.
Yes I would use about the same amount that I sprinkled in MP. Heavier if you want a strong strong pepper flavored bark, lighter if you are a pass on that. Maybe a tiny sprinkle of salt but the brine should have taken care of that.
Let me know how it turns out!
Hi 👋. I made the roast and it turned out absolutely fantastic 👏 😀. My son ( which I'm even shocked he tried it ) made a sandwich and said it was really good 👍. Thank you for the recipe and I can't wait to order the spice and use it. Have a great night.
I’m so happy to hear it, Sandy! Thanks for reporting back, enjoy the leftovers, and tell your friends! 👍🏻
You said to put something over the meat keep it from floating then proceeded to take a plate and lay it flat into the bowl catching air under the plate you can see the bright red deer meat when you remove the plate even though it was all completely submerged the air was trapped under the plate and the top of the deer meat did not get treated. Just an observation. I'm going to try this recipe tomorrow. Thanks.
Thanks,Brian. I didn’t notice, but will take your eagle eyed word for it. I’m assuming the meat was still plenty brined to end up moist and tender regardless, but definitely watch out for that! Let me know how yours turns out and thanks for watching!
I never tried brine on venison. I just make sure there is no tallow or silver skin on the meat. I also soak the meat in water to get as much blood out of the meat as possible.
That was cooked perfect. Not overcooked. Just right. tongue slappin good...
Thanks Hunter! I really appreciate the comment. The only time I brine venison is when the cut is a larger roast like this and/or I want to low and slow smoke it. Otherwise, I can usually get by with what you're talking about. It's just a little extra love that usually helps keep them moist in cooks like this.
Roasts and steak taste best when not overcooked. That's honestly why most people don't like venison. Scared of bacteria and cooked to death. Kill the flavor, moisture, and tenderness. I like your brining idea. Never tried that with red meat. Thanks!
You hit the nail on the head! Almost every person I talk to who doesn’t like venison had a burnt hockey puck of a backstrap, or they’re saying no thanks scared of getting sick from it being a wild animal. So frustrating because they’re really missing out! The brine is key with this roast. It draws the blood out, so the flavor will be perfect venison and no game, plus moisture. Let me know if you give it a try and thanks for watching!
200-225 is it celcius?
Fahrenheit. Thanks for watching!
I’m sugar and salt restricted by my VA doctors. Can you suggest an alternate?
That’s a great question, Jim. I found an article on Americastestkitchen website that discusses using Potassium Chloride as a substitute. The title of the article is “Low-Salt Brining
Is it OK to use a salt substitute in a brine?” Hope that helps and thanks for your service!
Yum!
Short. Sweet. Accurate.
Venison Hind 1/4 in buckboard EQ for Venison ham is 14 days
That was the deadest looking "fresh thyme" I have ever seen in my life.
Do as I say not as I do? Thanks for watching and weighing in, Wade.
I’m sure u didn’t remove the silver skin
I removed the outter sack of silver skin. There are two other internal silver skin membranes that aren’t worth removing but you can see them when you slice the roast. I’ve never noticed them in the chew though, so I leave it be. You can always split it down into those much smaller singulars muscles, which is what the silver skin is separating, remove that silver skin, and then smoke them individually? They’d be pretty small though. Thanks for watching!
135 is a better temp to pull it out on, and you didn't smoke anything, you just cooked it on low heat
Thanks for the input, Stephen. I prefer my roasts rare but you’re welcome to take it to whichever internal temp suits you. Also, I’ve smoked half a dozen venison sirloins on my egg and all have had heavy smoke flavor so maybe it’s different with your rig at that same temp? Adjust accordingly.
He said doo doo
😂 Nothing gets past this guy 😂 Thanks for watching!
Lose the music!! Too annoying. The info is good.
So sorry you didn’t like it. I blame the fact this video is over 3 years old and very early on in my editing experience. The sound mix between my voice over track and the music is way off. If you ever want to judge me on my current abilities, feel free to subscribe and follow along the more recent recipes. Thanks for watching and leaving the feedback!
Raw
Each his own, Jeremiah! I prefer venison at rare, medium rare at best, but you’re more than welcome to cook it gray throughout if you’d prefer. If you use an internal thermometer, you’ll be safe regardless. If you want raw, make sure to check out my venison tartare recipe on the channel. Thanks for watching and weighing in!
I'm not clear why you think the music was necessary. This is good information but the music is distracting, annoying, completely and utterly unnecessary.
Thanks for the feedback. This video is a few years old and at that time I was still learning the ropes of editing and trying my best. Feel free to check out my newer content which will hopefully meet your standards.
Still its raw
Internal temp said different 🤷♂️ If you like it gray throughout pull it at a higher temp.
Y’all gotta stop eating this uncooked meat
Venison is considered safe to eat and rare at 130, medium rare at 135. This recipe called to pull the roast at 130… If that’s too rare for you, feel free to leave it on a bit longer. Thanks for watching.