Well fall is upon us here in northern WI, fired up the smoker to enjoy my last venison roast. Football is on, beer is cold, and and the smell of meat is teasing the appetite! Good day everyone!
Rubbed with, brown sugar, kosher salt, pepper, cayenne, and little garlic powder.
Smoked with mesquite @ 275 for 2 hours till temp reached 140.
Rubbed with, brown sugar, kosher salt, pepper, cayenne, and little garlic powder.
Smoked with mesquite @ 275 for 2 hours till temp reached 140.