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venison roast

post #1 of 7
Thread Starter 
Boneless venison roast, injected with evoo and Italian dressing, marinated in same overnight, Jeff's rub, butcher twine. Bradley smoker with pecan smoke at 200 to internal of 130. Removed and turned heat up to high in the Bradley, and glazed with 2 jars of Smucker's pecan sundae sauce which was run through the blender until a paste was made, then whole pecan halves stuck all over it. Back in smoker to internal of 140. Nothing left but smiles.
post #2 of 7

 

texas.gif  Good afternoon and welcome to the forum, from a chilly and overcast day here in East Texas. Lots of great people with tons of information on just about  everything.

 

 

Where are the Pictures !

 

Gary

post #3 of 7
Thread Starter 
I have no clue as to how to post pix.
post #4 of 7
post #5 of 7

By the way, welcome!

post #6 of 7

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...

th_nopicsye3.gif
Happy smoken.
David

post #7 of 7

Any luck on the picture posting ?

 

Gary

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