This neck roast bbq recipe is a good dish to make with an entire venison neck, or a 4-to-6 pound piece of elk or moose neck. Because the neck is a closely used muscle it takes a variety of cooking to tenderize the meat. l have nice luck utilizing a sluggish cooker.

After 6-8 hours, the meat will be pulled proper off the bone. The backbone finally ends up wanting as clear as a museum specimen, and the meat is ideal for BBQ sandwiches.

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