Just got a new MES the other day and did a couple small pork tenderloins that turned out pretty good.
Doing a 3.25 lb venison rib roast today.
I didn't do a lot of prep work.
Rubbed it down with montreal steaks spice, wrapped it in syran wrap and put in fridge for a couple hours.
Pulled it out, unwrapped it and let it get to room temp. I actually threw it in the oven at 250 for about 3 minutes to get it there.
Covered it with bacon and put it in the smoker.
Smoker was at 225 with apple wood chips. I added a few more wood chips around the 1.5 hour mark.
Bacon browned very quickly.
Inserted the temp prob at the 2 hour mark and it was reading 145. Seemed quick to me so I put another meat therm into it and it was about the same.
I have pulled the roast off and have it under tinfoil right now.
Doing a 3.25 lb venison rib roast today.
I didn't do a lot of prep work.
Rubbed it down with montreal steaks spice, wrapped it in syran wrap and put in fridge for a couple hours.
Pulled it out, unwrapped it and let it get to room temp. I actually threw it in the oven at 250 for about 3 minutes to get it there.
Covered it with bacon and put it in the smoker.
Smoker was at 225 with apple wood chips. I added a few more wood chips around the 1.5 hour mark.
Bacon browned very quickly.
Inserted the temp prob at the 2 hour mark and it was reading 145. Seemed quick to me so I put another meat therm into it and it was about the same.
I have pulled the roast off and have it under tinfoil right now.
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