Took out a big neck roast this weekend and smoked it.
First I rubbed it with a spice rub- cajun seasoning and brown sugar, then I slathered the whole thing with mustard (supposidly a lot of folks do that with brisket). Smoked it 7 hours with hickory and cooked it about 9 hours in the oven after that on 275.
Thing still would not quite fall apart, but stayed moist and was pretty darn good.
I usually cut it into cubes and cook in a crock pot. Makes a great stew. Just cook until tender then season, add onions, potatoes, carrots, and whatever else you can think of and cook until the veggies are done.
Edge, I have also used it in spaghetti sauce and your friend is right. That is really tasty. I normally always cut tough sections into cubes before cooking. Makes them become tender with much less cooking time.
"People sleep peaceably in their beds at
night only because rough men stand ready
to do violence on their behalf."
- Attrib to George Orwell
i alway have done my roasts in a crock pot. i would rub it real good with pepper, salt, garlic powder, oregino, and something else i cant remember right now. but i put it in the crock pot and filled it with water till it was 1/3 to half way up roast. then i put 4 pats of real butter in the water. then i cut up some small red potatos, put mini carrots, and onion pearls to my liking in and let it cook all day. some times i cut up green onions and put them in at the end so they are still a little crunchy.
+1 for whyohe. I do my neck roasts like a stew in crock pot. Lots of onions/fresh garlic/carrots/potatoes/some celery tops. Long time in crock pot on low, debone the meat when it falls off and make my Beagles happy! Then serve over rice or noodles.
I usually make a soup of necks. Ill just leave them on the bone and cut an avg deer neck into about 3 equal size with a hacksaw. 1-2 pieces in a soup pot slow simmered all day. every hr or so I add another vegetable depending on its cook time. Typical method for a large batch would be: start a large pot with about 1/2 gallon of water to boil, add 1-2 teaspoons or cubes beef bullion, pepper and 1-2 chopped onion, and 1-2 neck sections. simmer on low at just at or under boil. after about an hour, add a turnip peeled and chopped, and a few stalks celery chopped. next hour add a few peeled and chopped carrots, after another hour peeled and chopped potatoes. Soup is ready when potatoes are done. (pull out necks and pull meat off bone and chop a bit and re add) Any vegetable can be added or omitted, but its a great cold weather favorite in my house. like a beef vegetable, but deer neck
Last Edit: Feb 27, 2014 14:36:42 GMT -5 by squeeze
Post by 1coyotemaster on Feb 28, 2014 13:21:36 GMT -5
You guys are making me hungry!! We slow roast ours in the oven at 250F smothered with canned Jalepanos and covered tightly with foil. Cook for 3-4 hours and has a mild pepper flavor and will fall off the bone. We cook all our roasts at 250 and they seem to stay moist and juicy as long as they are covered tightly.