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Was my concern reading the OP.
I love deer meat, keeping it from drying is always key.
I've chewed on a few "Deer Roasts"!🤐🤐
Yeah, agreed. I'm thinking that keeping the temp low and having a drip pan full of water simmering down with the charcoal might get around that.
Don't think the water pan actually does much.
A brine would infuse moisture and whatever flavor you add.
A bacon wrap would help.
Believe I might get rid of the bone like SandBilly said.
That would open it up for some herb infused butter internally.
Was my concern reading the OP.
I love deer meat, keeping it from drying is always key.
I've chewed on a few "Deer Roasts"!🤐🤐
Yeah, agreed. I'm thinking that keeping the temp low and having a drip pan full of water simmering down with the charcoal might get around that.
Don't think the water pan actually does much.
A brine would infuse moisture and whatever flavor you add.
A bacon wrap would help.
Believe I might get rid of the bone like SandBilly said.
That would open it up for some herb infused butter internally.
If you had experimented a few times to get it right like I have, you’d think differently. Try one with, and without the drip pan, and get back to me……
Did the bacon wrap on one, and I think it’s better suited to tenderloin or thin cuts. Bacon doesn’t do very well on a long, low smoke. It shrivels and loses any flavor and doesn’t do much to seal moisture in.
