Deer On A Traeger: The 4 Best Ways To Cook Deer Meat on a Pellet Grill


If you’ve got some deer meat, don’t be afraid to fire up your Traeger because there are so many great venison recipes you can try on your pellet grill. I wanted to find out how all there is to know about smoking deer, from low-and-slow neck and shoulder roasts to hot-and-fast deer backstrap.

When cooking a deer shoulder or a neck roast, set the temperature of your Traeger to 225°F and slowly cook the meat. Wrap the meat in foil halfway through the cook, and remove approximately after 7 to 8 hours total cook time or when the meat passes the tenderness test. If cooking the deer backstrap, wrap the meat in bacon or pork fat and increase the temperature to 350°F. Deer backstrap is best served medium to rare and only taken to an internal temperature of 130°F.

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Deer Shoulder Roast on a Traeger

Deer shoulder contains lots of connective tissue, therefore needs a long time at low temperatures in order to break down. The best way to approach a deer shoulder is the same way you would cook a pork butt, however, it will require less time because deer has less fat than needs rendering.

How To Cook Deer Shoulder in a Traeger – Step-By-Step

  1. Set your Traeger to 225F.
  2. Select your favorite smoking wood. Pecan blends well with deer, but any wood flavor is suitable.
  3. Apply a generous layer of barbeque rub to the deer. To make it stick, apply olive oil to the meat prior to seasoning.
  4. Place the deer shoulder on the Traeger.
  5. Cook uncovered for 3 to 4 hours untouched.
  6. Begin spritzing every 30 to 40 minutes once the bark has set, and the rub fused to the meat.
  7. Once the internal meat temperature has reached 150°F, wrap the deer shoulder in aluminium foil.
  8. Before closing the foil, pour broth around the meat.
  9. Continue cooking for another 2 hours.
  10. Check the meat for tenderness. Remove once the meat is fall-off-the bone tender.
  11. Allow to rest for 30 minutes to 1 hour.
  12. Shed or slice the meat and serve.
  13. If you’re not ready to serve, put the meat into holding by placing in a dry cooler.

Deer Neck Roast

The neck is one of the most delicious parts of the deer and is normally diced for curries or casseroles. However, when cooked low and slow, deer neck is wonderful will a dose of smoke and is great for tacos or sandwiches.

Before cooking, you can take a knife to the neck and attempt to remove all the bones, but this can be tricky unless you’re a butcher. The easiest way to smoke this part of the animal is as a whole neck roast, then once cooked, pull the meat off the bone as you would when with pulled pork.

Deer Neck Roast in a Traeger: Step-By-Step

  1. Fill your pellet hopper with wood pellets and set your Traeger between 225°F and 250°F.
  2. Apply a rub to the neck, covering all sides.
  3. Place the neck directly on the grill, or place in an aluminum pan with bone broth.
  4. Cook uncovered for 4 to 5 hours.
  5. Wrap the neck in foil, then cook for 2 to 3 more hours, or until the meat is so tender, it falls off the bone.

Deer Backstrap

Deer backstrap is probably the most delicious part of the deer. However, it’s also one of the more difficult cuts to cook because it is so lean. The backstrap in a long, thin cut of meat, so it only needs to be cooked for a couple of hours.

There are several ways to cook the backstrap on your Traeger. The first way is to butterfly the meat and grill it like steak. The other way to cook the backstrap is to wrap the meat in bacon or pork fat and cook for approximately 2 hours at a high temperature.

Most barbecue gurus highly recommend serving deer backstrap medium to rare and only taking it to an internal temperature of around 130°F. Many believe cooking a backstrap any more than 130°F will not produce good results.

How To Cook Deer Backstrap in a Traeger: Step-By-Step

  1. Set your Traeger to 350°F
  2. Season the meat with rub or seasonings.
  3. Remove the silver skin from the backstrap.
  4. Butterfly the backstrap and stuff the middle with fat from the deer entrails, or pork fat.
  5. Then wrap the outside of the backstrap in bacon.
  6. Cook for 2 hours or until the internal meat temperature reaches 130°F.

Deer Pastrami in a Traeger

If you’ve got the time, making Pastrami is a great way to cook your deer meat in your Traeger. Pastrami is meat normally served in delicatessens, and made famous in New York. The best part of the deer for making deer pastrami is the neck. Most people are don’t know what to do with deer neck, even though it’s such a delicious part of the deer. People mostly use the neck for curries or casseroles, but the neck makes amazing pastrami. However, first, you need to remove the bone, which is a difficult task on this part of the animal.

How To Make Deer Pastrami

  1. To make deer Pastrami, first you have to remove the meat from the neck bone. This can be tricky, but do the best you can with a sharp boning knife and try to keep the meat intact.
  2. Once the neck has been de-boned, roll up the meat like a jelly roll cake.
  3. After the meat is rolled up, the neck meat should be log shaped. Take some twine and tie it around the outside to hold it together.
  4. The next step is to soak the deer pastrami in the brine for 5 days. To make the brine, you need to use a special curing salt as you would if you were making bacon. The best curing salt is Prague Powder #1 and is sold on Amazon.
  5. Curing meat is fairly straightforward, even though it sounds complicated. I’ve always followed Meathead Goldwyn’s instructions and recipes when it comes to curing meats. Meathead is the author of The Science of Barbeque and has a great stet-by-step instructions for curing meat on his website. This article shows you how to cure pastrami.
  6. After the deer neck has soaked in the brine mixture for 5 days, the meat needs to be seasoned and have a rub applied. A pastrami rub usually contains black peppercorns and coriander seeds. As with the brine recipe, I have only ever followed Meathead’s pastrami rub recipe because it’s as close to a New York Deli pastrami as you can get.

Meathead’s Pastrami Rub Recipe:

  • 2 tablespoons whole black peppercorns
  • 2 tablespoons fresh coarsely ground black pepper
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon coriander powder
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ½ teaspoon whole yellow (white) mustard seeds
  • ½ teaspoon mustard powder

For the Meathead’s full recipe instructions for pastrami, check out the article here.

How To Smoke Pastrami In A Traeger

  1. Set the temperature of your Traeger between 225°F and 275°F.
  2. Pecan wood goes well with pastrami, but use any wood flavor.
  3. Cook the deer neck for around 5 hours or until the bark has set. Pastrami needs a nice crust, so don’t wrap too soon.
  4. Wrap the deer once the bark has set and the internal temperature is between 150°F and 160°F.
  5. Return the meat to the Traeger and cook until the internal temperature is 200°F.

Why Deer Meat Is So Amazing

Deer is absolutely delicious if it’s been prepared correctly and cooked the right way. Deer meat has a unique flavor, but smoked deer is something else altogether. One of the best things about wild game meat is its organic and Non-GMO.

How To Remove The Gamey Taste

Often you will hear people complain that deer meat tastes too “gamey”. This unpleasant taste can be avoided if you handle the animal correctly when hunting, but also in the cooking preparation. To avoid a strong gamey taste, remove all the silver skin from the deer meat. Deer meat has a lot of sinews, which is a silvery skin on the surface. If you leave this connective tissue on the meat, it will impact the overall flavor. The silver sinew is easy to remove. Take a knife with a sharp tip and inset the tip of the blade under the skin. Cutting away from yourself, gently work your way across the meat until the sinew has all been removed. Another way to make deer meat taste better is to soak the meat in a marinade prior to cooking. Not only will the marinade flavor the meat, it will also tenderize and add extra moisture so the deer won’t dry out.

My Favorite Meat Smoking Tools

Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I’ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out.

Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The ThermoPro TP20 is an Amazon Best Seller because it’s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings.

Instant Read Thermometer: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. You can check out the TP19 on Amazon here.

Butcher Paper: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can’t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon here.

Advanced Thermometer and Automatic Temperature Controller: Once you’re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the FireBoard website here.

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