Thank you in advance for your guidance.
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I adore and devour a great deal of game meat, bison included, yet always grill, pan sear, or make raw tartare and carpaccio out of them - delicious stuff! (I'm new to smoking, and just a humble neophyte compared to these fantastic experts here, but WOW is it a fun group, and it is wonderful to learn, which I am doing more and more each day, thanks to their art and kindness too)!
That being said, I think your idea of handling it as you would a roast sounds really wonderful! I'd love to know how it came out.
Happy weekend! Cheers! - Leah