Deer Neck Roast in a Traeger: Step-By-Step An alternative method is to smoke the neck as a whole roast and then pull the meat off the bone once it is cooked, similar to how you would prepare pulled pork. To prepare the neck for smoking, it can be helpful to remove the bones, although this can be a challenging task unless you are experienced at butchery. However, when slow-smoked with a low temperature, deer neck can be a delicious and versatile cut of meat that can be used in tacos or sandwiches. The neck of a deer is a flavorful cut of meat that is often diced and used in dishes such as curries and casseroles. If you’re not ready to serve, put the meat into holding by placing in a dry cooler.Allow to rest for 30 minutes to 1 hour.Remove once the meat is fall-off-the bone tender. Before closing the foil, pour broth around the meat.Once the internal meat temperature has reached 150☏, wrap the deer shoulder in aluminium foil.Begin spritzing every 30 to 40 minutes once the bark has set, and the rub fused to the meat.Cook uncovered for 3 to 4 hours untouched.Place the deer shoulder on the Traeger.To make it stick, apply olive oil to the meat prior to seasoning. Apply a generous layer of barbeque rub to the deer.Pecan blends well with deer, but any wood flavor is suitable. How To Cook Deer Shoulder in a Traeger – Step-By-Step This method will yield a fall-off-the-bone tender deer shoulder roast. It is recommended to wrap the meat in foil halfway through the cook and remove it after 7 to 8 hours or when it passes the tenderness test. Low and slow cooking at a temperature of 225☏ allows the connective tissue to break down, resulting in a tender and flavorful roast. The process is similar to cooking a pork butt, but deer shoulder roast will require less time since it has less fat to render.
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