bambi.......

The way we do our venison is soak it in cold water with a little salt in it and let the blood come out. Then repeat it two or three times until you get that blood out of it. That's what makes it taste real gamey.I like to slice it up thin and dip it in flour with some garlic, salt, pepper and then fry in butter flavored crisco. I know it's not BBQ but it is good anyway.Make sure you trim off the membrane.

Yea, I like it sliced and fried also. You might smother it in cheap fatty bacon after applying your favorite spicey rub and smoke/cook on 200* with your choice and amount of wood until internal meat temp reaches 160* or so. You might even inject it with wooster/beef broth. Foil and towel and let rest in a dry cooler for an hour, then slice thin across the grain and serve. It won't pull like a pork shoulder/butt.

Hi Coffeebluff,

If I don't make pastrami out of a nice hunk like that I like to do the following:

First no matter what you do with it get as much of the natural fat along with the blueish/ gray membrane off of it as you can.

Next, and forgive me because I could show you this but dont really know how to tell you, start slicing and unrolling it so you have 1 big piece of meat that is about 3/4" to an 1" thick. Kinda like unrolling a cinnamon roll, only you have to cut it in ordr to unroll it.

Once its flat, put a layer of bacon on it. The bacon doesn't have to cover every inch of meat by the way.

Next, act like your making a pizza. Put a layer of mushrooms and onions on it, and sprinkle some chunks of pepperjack cheese.

Roll it back up. Tie it, and cover the outside with bacon strips. Secure them with toothpicks if needed.

Use GLH's temps. of t-stat at 200 to an internal of 160 and you should be good to go.

A tinge of red wont hurt ya. We take whole venison tenderloins, flour them, and fry them off to about medium- rare to medium. We haven't died from it yet.

Good luck!

thanks so much, for the tips. maybe next time, as this one was a flop. she never made it to my smoker. i will have to thank my neighbor for this one. the ham wa wrapped and triple wrapped, so i never even sw the meat until it was thawed, smoke ready, and i was gonna clean her and rub it. the inner bag, was tagged from last year. well, i know my neighbor only recently moved in, so i am trying to figure how they kept it frozen during their move....
hhmmm i just couldnt bring myself to do it, without better assurance of her state for the past year.... too risky for me.....
bye bye bambi....

I, for one, do not blame you 1 teensy eensy bit!

That's a good rule of thumb...if in doubt, throw it out!!!