Reverse Searing an Axis Roast

[slayr]

Posted this over on the recipes forum, not much traffic there so figured I’d ask here.


Have several axis roasts and instead of following typical roast protocol was wondering if anyone had ever reverse seared one? Typically I smoke at 170ish until internal temp of 100, then sear until internal temp reached 125-126. I do this with my backstrap and they turn out pretty amazing, just wondering if the thickness of the roast may cause issues. Thoughts?

[rsquared]

I’ve done it and like it just fine

I prefer the meateater cookbook recipe for a venison roast the best

I do that with axis and oryx and aoudad several times a year on whole muscle cuts