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I've never smoked or cooked venison before. I know the meat is very lean and may dry out. I've read about wrapping in bacon but I need some advice as to soak in a brine or not to. If a brine is recommended...i am open to any recipe ideas and for how long to soak.
I am going to smoke a pork roast tomorrow for pulled pork. I have a 5 pd pork butt roast. I've already put a rub on and have it in the fridge until tomorrow morning. Not sure what temp to smoke at and for how long. Also at what point do you foil at?? Thanks for any suggestions.