I recently did a nice venison neck roast from last seasons hunt. This came out really good and did not last very long.
Started by rubbing the Roast with "Jeff's Rub" and letting it sit overnight in the fridge.
The next afternoon it went into my MES at 225° for about 4 hours (forgot to take a picture of it in the smoker). I used an A-Maze-N Tube and apple pellets.
While waiting I realized I had some jalapeno peppers so I made up some poppers with cream cheese, various spices I had and crispy bacon (home made) and into the smoker as well.
Here is the roast resting fresh out of the smoker. Go some nice color and bark on it.
All sliced up and ready for dinner. Served with the poppers and some fresh asparagus.
Thanks for looking