I'm gonna smoke a couple venison roasts ... one boneless sirloin roast pretty "plain" ... simply plugged with bacon and garlic with some Arizona Rub on it ... but the other chuck/rump roast I'd like to combine with a seasoned pork t-loin ...
What I'm wondering is ... If I want to "wrap" one roast around the other ... would it be better to put the pork inside the venison ... or vice-versa?
Appreciate any insights!!
Oh, BTW ... here's a couple pics of some bacon-wrapped/brined/plugged turkey breasts we did last summer! My wife said that it was the best meat she's ever eaten!