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???