First off, this was my very first time cooking venison …. So, "experiment" seemed appropriate.
I was gifted some venison a few weeks ago from my neighbour's son-in-law. I was very thankful.
I decided to do some LNS (Low N Slow) for the beginning stage … then a quick grilling job to finish.
I let these packages thaw for 48 hours in the fridge, then busted them open …
I put a very light coating of EVOO, Kosher salt, and fresh cracked pepper on each piece, then onto the smoker (mini UDS).
I maintained an average cooker temperature of 170℉ for about one hour …
I checked the IT with my trusty Thermapen, and I got reading of 130℉ ……
Needless to say, I was not expecting that.
I immediately fired up a full "mini" Weber chimney of lump for the grilling stage.
Ready to come off the smoker and hit the grill.
I warmed up some store-bought Chimichurri sauce …. just-in-case …
This was delicious!! A lot of it was in the medium to medium-well stage …
Some pieces were closer to med-rare or close. I gotta say that I / We were very happy with the end results.
I still have some more packages remaining, so I hope to do an even better job next time.