Smoked Venison, Two Ways (w/ pics)

Killed a young doe last week and decided to experiment with the smoker.

I dry-aged both backstraps and a shoulder roast in a fridge for the past week.

Then I removed as much sinew and fat as I could without butchering the meat to hell. The shoulder roast was rather difficult to clean up. Backstraps much easier.

Disclaimer: this was my first time doing this preparation and cooking method, so if anyone has any suggestions/recommendations, I would love to hear

Backstraps
Seasoned with a healthy dose of S&P and garlic powder, as well a little nutmeg and dry mustard. Rubbed it in well.


Smoked at ~225 for 50-55 min until internal temp was 120.
Pulled them and let them rest while I got the sear box hot.


Seared for about a minute on each side and let them rest as long as possibly could before chowing.


Final product. perfect medium rare throughout. It looks medium but its not.


Shoulder Roast
Prior to cleaning it up


Made a rub of S&P, garlic powder, cayenne, dry mustard, nutmeg, and dried rosemary. Cut up some garlic cloves and shoved those in crevices throughout the meat.


After an hour on the smoker (225 degrees), started glazing with a mixture of mostly honey, and a bit of yellow mustard, black pepper, cayenne, brown sugar, and nutmeg. I did this a couple of times throughout while flipping the meat.



Almost three hours later, i pulled it at ~120 internal temp. Covered and let it rest for 30 minutes before slicing into it. .


Money shot.