Thread: Venison (and other stuff) in a Traeger

Anyone got any favorites? Weather is warming up and have started cooking outside again but ive been very missionary with beef brisket and short ribs about as far as I've gone. Be keen to hear about any ways to cook venison (or tahr?) cuts that work well.
PS: I dont like wrapping shit in bacon

Bacon or not, you will need to do something to stop the venni from drying out. Sorry cannot be much more helpful than that.

Try a searing the outsides to seal the juices in for a start if not using bacon or other fat.

Then smoke on low then wrap in butchers paper and tinfoil for remainder of cook time.

I haven't personally tried any vension in the smoker, but if you are after the smoky flavour, chill the meat first, put it in the smoker straight from the shiller and keep the initial smoke temp very low. This will maximise the smoke infusion. Add a dry rub only with no binder like mustard. From there, focus on moisture retention, even to the point to putting it in a cast iron camp oven and cook it like a pot roast in the smoker.

bro ring up dunc he is the trager king

If going for low n slow venison neck and shanks work well and so does goat shoulder.

How I do it.
Season with salt & pepper or add a rub(refrigerate overnight if you feel that way inclined).
Smoke at 110-120°c
When the meat temp reaches about 60-65°c pull it and wrap or boat it with a little stock of your choice and throw it back in or finish in the oven.
Bump temp up to 120-130°c smoke till probing like butter(about 100°c)
Rest meat for 45mins.
Eat

Originally Posted by Quicknock

If going for low n slow venison neck and shanks work well and so does goat shoulder.

How I do it.
Season with salt & pepper or add a rub(refrigerate overnight if you feel that way inclined).
Smoke at 110-120°c
When the meat temp reaches about 60-65°c pull it and wrap or boat it with a little stock of your choice and throw it back in or finish in the oven.
Bump temp up to 120-130°c smoke till probing like butter(about 100°c)
Rest meat for 45mins.
Eat

I did actually do some mutton shanks in it a while back that turned out bloody awesome just fell to bits

Keep the ideas coming I just picked up a 575pro on the weekend so keen to try it.
My son does the usual ribs and brisket as well as jerky which are all top knoch.
I've got a heap of fallow in the chiller so be keen to try other cuts as well.

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I would do a quick search on youtube for 'traeger venison' and go straight to the most views, most upvotes for a starter.