Venison pastrami

[johnplav]

I used a buck shoulder roast, which isn’t the best cut since it’s multiple muscles running in different directions.  But brined, smoked then sliced thin... any cut by will work.  
 

Boil 2 cups of water with Tender Quick (1 tablespoon per lb of venison), pickling spice, garlic powder and juniper berries.  Once dissolved and cooled pour over the roast (I use a large ziplock bag) and add enough water to fully cover the meat.  Let it sit in the fridge for at least a week.  Then rinse, dry, and coat with a thin layer of olive oil.  Next coat the entire roast with fine and coarse ground black pepper and coriander. (I added more garlic powder to the rub as well). Then smoke it.  I smoked mine at 225 until it reached 155. 

[crappyice]

Looks great...how long did it take to hit 155 at 225?


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[johnplav]

Just over 3 hours