or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hi everyone!
New Posts  All Forums:Forum Nav:

Hi everyone!

post #1 of 4
Thread Starter 
I am from Texas, love smoked meat, have a small ranch with foundation quarter horses and angus cattle.
Recently purchased an electric Master built, have an off set drum styler ok. But have actually cooked some awesome ribs and brisket on an old regular grill with wood!
I wish I had found your post before I put my venison blackstrap on tonight! Y'all are right do NOT go over 140! I put it on for 4 hours at 225 and found your sight so I pulled it off an hour prior, but it had cooked to 155 ugh!!! Flavor was great! Wrapped in bacon a little kosher salt and pepper. Does anyone know what to do with medium well venison???
post #2 of 4

Welcome to the board! May I scritch your horses before I trim my fingernails?

post #3 of 4

Welcome to the forum!


Glad to have you with us!



post #4 of 4

Hello and welcome to you, glad you found

this great site.

Maybe take the venison, slice it kind of thick

and make venison jerky.

Please don't take my word on this, there are others

on here who know a lot more than I do.

Angus cows are good to eat.



New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hi everyone!