Ideas?? - The HuntingPA.com Outdoor Community
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post #1 of 6 (permalink) Old 09-21-2018, 12:55 AM Thread Starter
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Ideas??

I am planning on doing a roast off last years deer in my smoker this weekend. I usually make my own rubs like for a london broil cut I did I used some kosher salt onion powder garlic powder and some pepper but I've never made one for deer. What do you guys use? I was thinking of using the same things I use for a brisket but any ideas would be great! Thanks!
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post #2 of 6 (permalink) Old 09-21-2018, 10:38 AM
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Do yourself a big favor and lay a bunch of strips of bacon across the top of it. I've tried it several ways including injecting it and without some fat rendering over it, it will be dry. As for rub, use whatever you normally would but I would inject it for sure with some kind of oily mixture and then bacon over the top.
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post #3 of 6 (permalink) Old 09-21-2018, 11:36 AM
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carpcatcher is correct, you have to keep that roast from drying out during the cooking process. As for rubs, I've been experimenting with the McCormicks Grill Mates seasonings on all sorts of meats (poultry, pork, ham, beef, and venison) and getting a lot of good results. Sometimes I use the "Roasted Garlic and Herb" by itself and sometimes I make combos using other "Grill Mates" or seasonings from my own spice cabinet.

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post #4 of 6 (permalink) Old 09-21-2018, 12:22 PM
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I would just use bacon and inject the roast with something that has oil/fat (seasoned butter, olive oil, etc) during the process. Don't add to much salt. You don't need to be pulling out any extra moisture from the meat.
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post #5 of 6 (permalink) Old 09-24-2018, 02:30 PM
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Quote:
Originally Posted by DIYASUB View Post
carpcatcher is correct, you have to keep that roast from drying out during the cooking process. As for rubs, I've been experimenting with the McCormicks Grill Mates seasonings on all sorts of meats (poultry, pork, ham, beef, and venison) and getting a lot of good results. Sometimes I use the "Roasted Garlic and Herb" by itself and sometimes I make combos using other "Grill Mates" or seasonings from my own spice cabinet.
X2 for the McCormick Grill Mates. Montreal Steak and Roasted Garlic.
I typically do my roasts in the crock pot. I use the Montreal Steak seasoning with some extra garlic powder. Add some red wine and let it go all day.
Stays moist and it is spectacular...
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post #6 of 6 (permalink) Old 09-27-2018, 05:38 AM
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Myself, I like injecting my roasts with Chivetta Marinade. Great stuff.
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