Smoked neck roast

Recommended Posts

I'm looking to see if anyone has any suggestions for smoking a venison neck roast. I have a roast that I've had in a corning liquid for about 5 days and can't seem to locate a good guide for a successful smoking temp.  Everything I've read says to smoke around 185° but that seems low to me.  I'd be thrilled to hear your success stories or suggestions 



Share this post

Link to post
Share on other sites

neck you want to give it lots of time to break down and dissolve that connective tissue. 185 is good but uncovered with heavy smoke for a couple hours and then wrap it up for a while so it doesn't dry out at all. anything close to 200 will work. just need to give it time to breakdown. i then put it in the fridge to set up. when you pull it cold it'll separate easier from tough tissue easier. if you're okay with pulling it apart and not having a solid roast. i know someone that cooks amazing bbq chicken at 156 degrees. just need enough time and maintained moisture the lower you go.

Upper Hudson River Valley QDMA


Share this post

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Recently Browsing   0 members

    No registered users viewing this page.