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Such a shame it was a large piece of meat for that to happen with, but thanks for jumping in!

135 degrees probe in middle of meat, not touching bone no foil/wrap, middle grate Ah ha! probe has note been checked - thank you! I will do that this weekend Doe - thawed in packaging, no water until put in brine Not that I know much much regarding this however my hunch is the moisture and not...

Was thawed in the fridge Trimmed all fat & blue/silver membrane off entire roast prior to going in brine was taken out of fridge and allow to come to room temp prior to going in the smoke Came out at 135 degrees, 4 lb roast - not overdone Please tell me more about the brine... Thanks!

Thank you for the reply! Well, Santa knows all and still brought me a Masterbuilt. I'm a novice, as if you couldn't tell so we will see where this goes from here. The brine was standard 2 tbls salt per quart of water, pepper, onion, garlic, bay leafs, cayenne, and I think a little oregano and...

Santa brought me a a new electric smoker, yay! Smoked a 3 1/2 - 4 lb venison roast for New Years Day, yum! Thawed it in fridge for three days, brined it overnight as directed, marinated for about 4 hours in dry rub, used hickory for smoke, use 1/2 cab & 1/2 water in pan, cooked with probe until...