I had country style ribs, 2 pork chops and a small venison roast thawed out. Originally was going to grill the chops, but I had room on the smoker, so I put them on. Lit the fire, kingsford brickets with hickory and orange wood chips mixed in, at 8:40 AM.
TBS at 240 degrees at 9:30 AM
Time to put the meat on..
CSR's on the left, pork chops in the middle and 2 pieces off deer roast on the right all covered with Jeff's rub.
On the far left is a water pan I use as a heat sink to help with the temps.
Pulled them off at 11:30 AM
The pork chops..
And the venison..
The Bear view!
Venison sammie... I had no lettuce or tomato... but who cares? Added some of Jeff's sauce and all was good!
Thanks for looking