Venison cold cuts

[hunter24605]

My daughter killed a doe last week and wanted one of the roasts made into cold cuts for sandwiches. (French dips) I used pit boss prime beef rub and injected it with beef consume to keep it juicy. Took it to 140*, still pretty pink inside. Smoked at 225* using equal parts apple, and mesquite pellets. Didn’t get a deep smoke ring because that little 2.5 lb roast cooked pretty quick, but still plenty of smoke flavor thanks to the boldness of the mesquite. Pulled and rested for an hour and sliced super thin. The consume kept it very juicy without adding a ton of beef flavor. Unbelievably delicious! Still have 2/3 left unsliced

 

[JD338]

Oh man, that looks amazing.

JD338

 

[DrMike]

You have honoured the deer with that preparation.

 

[TackDriver284]

That is good stuff.

 

[RL338]

Now you’re cookin’

 

[cloverleaf]

You have honoured the deer with that preparation.

Absolutely, I eat way too many versions of cold cuts...(daily sandwiches). If I retire that will be rule #1. no more sandwiches for lunch! But, that preparation might change my mind. What a neat idea! CL

 

[hunter24605]

Absolutely, I eat way too many versions of cold cuts...(daily sandwiches). If I retire that will be rule #1. no more sandwiches for lunch! But, that preparation might change my mind. What a neat idea! CL

Her plan is cold sandwiches and French dips, but I’m thinking open faced sandwich with mashed taters and gravy on Texas toast, or maybe even steak and cheese hoagies.