Venison Neck Roast

[puddle jumper]

Marinaded in Soy Sauce and Jim Baldridge rub.. Vacume sealed in a poor mans sealer "the sink"' for a day,
De-Boned it and stuffed it with hamburger, onions and pickles..
Bacon wrapped,
Smoked at 225, for 7 hrs to 160 internal,
at 6 hrs opened up and mopped with sticky fingers sweet BBQ sauce.
Rest for a hr and sliced thin, served...
Man good stuff...
PJ

PS,
The only thing I might change is I would pull it 150 next time..

 

[DivotMaker]

Stunning, John!  I bet that tasted fantastic!!  What do you think of the Baldridge seasoning on venison?

 

[puddle jumper]

The soy sauce really over powered the Baldridge rub on this one,,,
Im looking forward to trying it by itself,,,
PJ

 

[DivotMaker]

Bet it was really good!  The Baldridge by itself was great on a brisket I smoked last weekend.

 

[NDKoze]

Can you tell me what a neck roast is? I know there is a lot of meat on a deer neck. But where is the bone? We usually just debone the neck and throw that in to our grinding meat for sausage.

 

[puddle jumper]

Greg,
The neck roast is just what it sounds like, they just cut the neck cross ways to make a roast instead of cutting all the strips out of it,, the pic you see above is after I de-boned it,,"cut the spine out of the middle of it",
I had never had it this way untill this one, i thought it was a regular hind quarters roast until I thawed it out, it came from my processor like that,but i got to tell you I liked it,
I am revisiting this post because its about time to do this again..
8)
PJ

 

[BedouinBob]

Wow John, nicely done!! I would have never thought of Pickels. Dills??

 

[puddle jumper]

That comes from a German dish, Rouladen , we grew up eating that around my house and love the flavor combination,,
Yes Dill..
PJ

 

[DivotMaker]

Looking forward to the next one, PJ! ;D