Here is whats going on the Big Block today,, They are boned venison roasts that i brined in sea salt garlic powder and onion powder, then laid them open then stuffed with bacon then trussed. one has a sweet and tangy rub and the other is rubbed with cracked pepper and lemon peel shavings.
Starting them off naked then when the internal temp hits 110- 120 i'll remove layer in bacon and take them to 165
oh yeah i almost forgot the smoke today is sweet pecan.. was able to score a few bags of chips
Starting them off naked then when the internal temp hits 110- 120 i'll remove layer in bacon and take them to 165
oh yeah i almost forgot the smoke today is sweet pecan.. was able to score a few bags of chips