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How to Make Venison Barbeque

How to make venison barbeque

One of life’s little pleasures is to be able to make your own pull-apart barbeque out of the venison you bring home. It’s harder to do than pork, that’s for sure, but venison can be made into good barbeque. How to Make Venison barbeque? Read on, we’ll show you how to impress  your friends.

Things to keep in mind when asking How to Make Venison Barbecue

  1. Venison is leaner than pork, which is not a good thing when it comes to barbeque.
  2. Venison needs to be aged, no matter how you cook it (read this: How to get the gamey taste out of venison)
  3. Take your time, don’t rush it.
  4. You’ll need a good smoker, even though you could do this in an oven or crockpot (you just wont get all that smokey goodness, that’s all).

Getting any type of meat to fall off the bone just takes patience. The trick is to cook it for so long that the connective tissue just decides to give up and let go. That means you’ll be cooking for eight or more hours at a low temperature. If you were just wanting to end up with a venison roast, you could stop in an hour, but making meat “pullable” is a whole different thing.

Steps to smoke venison barbeque

  1. Start with a venison shoulder or ham section, or a 5lb or more piece of venison (using too small of a size won’t work, it will just dry out like shoe leather)
  2. Use a good barbeque dry rub on the meat first. Allow the rub to sit 15 minutes or more.
  3. Get the smoker started, and use plenty of hickory chips in with the natural lump charcoal.
  4. Get the smoker’s oven temperature to 225 degrees F
  5. Put the meat on the grate using an indirect method of heating (that’s where there’s a ceramic plate separating the direct flame from the meat)
  6. Cook for two – three hours
  7. Pull the meat off and seal tightly in aluminum foil, forming a bag (like using an oven bag). Poke a couple of holes in the bottom of the foil to allow excess water to drain. This is a really important step for how to make venison barbeque!
  8. Continue cooking for an additional six or more hours. The goal is to get the internal temperature of the meat to slowly rise to between 195 – 200 degrees F. At that temp, the connective tissue just decides it’s  no longer worth it to put up a fight. Another theory is to ignore the internal meat temperature, but to set the oven temp at 200 degrees F for twelve to fourteen hours. Even if the internal temp of the meat doesn’t get above 195F, the connective tissue will give up anyway. Your cooking time will depend on the weight of your cut of meat.
  9. Once you’re almost ready to stop cooking, open the sealed aluminum foil bag and brush the barbeque sauce on both sides of the meat. Cook for 15 minutes.
  10. Remove from heat and let stand for a little while. Chop, slather in barbeque sauce, and overeat like it’s  Thanksgiving day, or a superbowl party or something.

The reason you need to seal in aluminum foil is because venison is so lean. With pork, you never seal up the meat. But venison will dry out and you need to protect the moisture level. Otherwise you’ll end up with something that might as well have been dug up in an archaeological site because it will be practically petrified.

How to Make Venison Barbeque: My favorite products

  1. Smoker: The Big Green Egg or Kamodo Barbeque Grill. When you ask how to make venison barbeque, no discussion on the subject would be complete without talking about the most awesome smoker of all time, The Big Green Egg. People have said they really like the Kamodo as well. Granted, your grandpappy may have hand-built a brick smoker out in the backyard, and that’s great, but for those of us without one, the Green Egg or Kamodo are unbelievable
  2. Dry RubBad Byron’s Butt Rub Barbecue Seasoning
  3. Barbeque sauce: Daddy Sams Bar-b-que Sawce. This stuff is so good it’s been made illegal in the tri-state area. But, it’s worth the risk of trying to smuggle some in across state lines.
  4. Charcoal: Wicked Good Charcoal. This stuff is awesome. It lasts a lot longer than any other type I’ve used.
  5. Wood chips: hickory is my favorite. Some folks just use oak with great results, and I’m sure there’s plenty of Texans that will send me hate-mail if I don’t mention how awesome mesquite is.

Have other ideas about how to make venison barbeque? Tell us in the comments.


About Nate Goodman

Nate Goodman is the author of bestselling terrorism thriller novels. To receive a free copy of book 1, The Fourteenth Protocol, go here.