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    BBQ Deer Rump Roast

    BBQ Deer Rump Roast

    Learn how to make BBQ Deer Rump Roast with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Season Meat
    Slice Rump Roast

    Don’t Waste Anything!

    Everyone loves the back strap of their venison, it is generally regarded as the choicest cut form a deer, sadly a lot of people take these and have everything else ground or made into jerky. The rump roast is often taken and then put in a slow cooker or stews. Recently we’ve been playing around with ways to take a venison rump roast and come away with a nice piece of BBQ meat and we think we’ve got it, make sure you have a smoking shelf to keep the roast further away from the heat source than usual.

    Marinade & Season

    First, you are going to want to choose a marinade and while it doesn’t necessarily have to have phosphates as an ingredient it will help. Phosphates increase the pH of the meat which increases its water holding capacity by creating more negative charges for the water to hook up to. Marinade your roast overnight, this will allow the seasoning to penetrate and season the meat and it will also help bleed the roast a little.

    Now rub the outside with your favorite seasonings. We are using a combination of JP’s Custom Blend BBQ and their Custom Beef. Coat all of it nice and thick. Now, get your smoker or grill up to 200°, place you smoke shelf in there with your roast on top and to make clean up easier place a foil pan underneath to catch anything that drops off.

    Smoke Schedule

    Let it smoke for a few hours, our final goal here is to get to 145° but we want to know when it reaches around 130° because at this point we are going to slather it in Captain Rodney’s Boucan Pepper Glaze. We upped our temp to 225° for the last 45 minutes or so to speed the cook and to help cook the glaze a little more.

    Now once it has reached 145° we want to pull it off the smoker and let it sit for 5 minutes before cutting into it. This allows all the juice to be redistributed through the meat if you cut in too soon it all your juice will come pouring out and you will have a nice juicy cutting board and dryer meat.

    This is simply phenomenal, the Pa’s black bull makes every cut of meat better and it seems to work particularly well with venison for whatever reason. The combination of JP’s Custom BBQ and Custom Beef is delicious and the Boucan Pepper Glaze ties everything together perfectly. So, if you are doing something boring like a crockpot with your venison roast rubs, stop that immediately and start doing this! It takes a few hours but it is absolutely worth it!

    Shop waltonsinc.com for Excalibur Shakers

    Shop waltonsinc.com for Pa’s Black Bull Marinade

    Watch WaltonsTV: How to BBQ Deer Rump Roast

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About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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