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Venison Steaks/Chops

post #1 of 2
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Got a few Venison steaks/chops leftover in the freezer from last years harvest. Going to rub them up with Jeff's dry rub and throw them on the smoker this weekend. I like my beef on the med rare side so I'm thinking an internal temp in the 130-140 range? How long can I expect it to take to get to that temp with a 225-250 cooking temp? Never done beef before so I am curious on how much time to plan for.



post #2 of 2
Depends on how thick they are. They won't take super long. Maybe a hour.

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