Thread: Pulled venison the Traditional way (will it work)

Seen a couple of threads here lately on pulled venison which look bloody good
Cooked in the oven or slow cooker the modern way

Pulled pork or beef is Traditionally smoked on a smoker like an offset or more common these days for convenience a pellet smoker or weber kettle

Im very keen on low slow bbq cooking but haven’t tried doing venison as I figured it would probably just dry out
But given the recent threads I thought id give it a go on my offset
I had a hole front 1/4 in my freezer that had been in there for probably 3 or 4 years
But it was packed very well so I defrosted it and it’s in good shape
I’ll cook it tomorrow as an Experiment will be burning apple logs had a mate cut down an apple tree and he offered me the wood

Thinking about stopping it from drying out what to do there I’ve thought about this for a couple of days and I think I have a plan…. now what alot of people don’t know is what you think is moisture in meat is actually rendered fat (how meny stews have you tasted where the meat seems dry even though it’s been cooked in liquid) now venison not having alot of fat makes it prone to drying out so I think im going to “boat” it for those of you who don’t know that term it means you smoke it in a container like a roasting dish so you can add moisture to the cook
I’ll use beef dripping for this as as I said what most people Recognise as moisture is rendered fat

Will be interesting to see how it goes I’ll take some photos during the cook tomorrow and a honest opinion on the results