Look at the smoke ring on this sucker
WELL, i'll tell ya ULTRA that dang 24# roast of yours had my mouth dripping half the night, that thing looke totally rad i would have definitly traded some of mine for that.
anywhooo here are the finished pics and you better have napkins, this thing turn out pretty DARNED good couldn't get it above 170 it was on for 10 hours but it sliced BEEEEEEEUUUUUUUUUUTIFUL and i have never seen a smoke ring that penetrated so deep, not as juicy as i would have liked but it was venison. i spinkled some tonys creole on it before i wrapped the bacon on and the fattie inside was EXCELLENT, the roast was not gamey at all in fact the FIL thought it was a piece of beef.
The wings turned out great too, i smoked them for 2 hours on the ECB with some rottisserie chicken rub then deep fried for 5 mins then separated into two pans one with red hot and tabasco and the other with some sweet baby rays(for those with weak tongues). some ranch dressing and celery.
now the blooming onions they were definitly great tasting but what a pain in the as* to make, but it was my first ones but man good thing the grandkid isn't here yet. i got a number of recipes to use so i kinda improvised on some ingredients and they tasted very good but i don't think that they will become a staple any time soon.. the sides were tater salad and cole slaw that we buy from the wifes work place, i can't make it that good for that cheap, and a big double layered cherry cheese cake to top things off.
well like i said better have some napkins close by cause this will override any drool protection a person might have....LOL