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Author Topic: Smoking deer and elk roasts  (Read 4899 times)

Offline 7mmfan

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Re: Smoking deer and elk roasts
« Reply #15 on: May 02, 2020, 09:04:00 AM »
Sounds like I'm the right track. A 50/50 blend of brown sugar and salt is what it is seasoned with in the fridge. Rinsed and then rubbed with a blend of Johnny's and chipotle before going in the smoker.
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Offline Alchase

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Re: Smoking deer and elk roasts
« Reply #16 on: May 02, 2020, 09:43:58 AM »
Sounds like I'm the right track. A 50/50 blend of brown sugar and salt is what it is seasoned with in the fridge. Rinsed and then rubbed with a blend of Johnny's and chipotle before going in the smoker.

Sound incredible, I love Johnny's basically put it on all meats. Johnny Garlic Spread (green container) is really good so is Garlic Gourmay's Mesquite Garlic Rub.
I use a generic Rib Rub on backstraps sometimes as well:

Rib Rub
1 cup Brown Sugar
1/2 cup Smoked Paprika
1 tbls salt
1 tbls Black Pepper
1 tbls White Pepper
2 tbls Cayenne Pepper
1 tbls Garlic Powder
1 tbls Onion Powder

Family won't touch turkey anymore without it being brined. It doesn't hurt to have a pinch of curing salt in the brine either. Something about food safety.

 :yeah:

I am with you, Turkey to me is very bland tasting (except the skin,  :chuckle:) brining makes it pop!
Only 2 defining forces sacrificed themselves for you:
The American Soldier and Jesus Christ. One died for your freedom, the other for your soul.

My rock,
He trains my hands for war and my fingers for battle.
Psalm 144.1

Offline 7mmfan

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Re: Smoking deer and elk roasts
« Reply #17 on: May 02, 2020, 02:10:16 PM »
So I still have a question about bigger roasts. The elk sirloin roast has to be 5 pounds. Would a long brine be adequate for salt to penetrate or should I plan on injecting? I've never done that before but could certainly pick up the stuff to do it.
I hunt, therefore I am.... I fish, therefore I lie.

Offline Alchase

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Re: Smoking deer and elk roasts
« Reply #18 on: May 02, 2020, 04:57:22 PM »
So I still have a question about bigger roasts. The elk sirloin roast has to be 5 pounds. Would a long brine be adequate for salt to penetrate or should I plan on injecting? I've never done that before but could certainly pick up the stuff to do it.

You can do both.
I have heard some people say "brining does not enter very far in large pieces of meat". That may be true, but I believe it makes a world of difference in the flavor. Injecting also adds lots of flavor. I also add garlic cloves by making a slit and press them into the roast as well.

Oops forgot, brine in the fridge (if you can) for 24-48 hours. Usually 24 hours was good, I never had the patience to see if 48 hour made much of difference,  :dunno:
« Last Edit: May 02, 2020, 05:08:37 PM by Alchase »
Only 2 defining forces sacrificed themselves for you:
The American Soldier and Jesus Christ. One died for your freedom, the other for your soul.

My rock,
He trains my hands for war and my fingers for battle.
Psalm 144.1

 


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