My chest freezer died. Put as much meat in my fridge freezer as I could. But left a ton extra I needed to cook up before it went bad. It's the reason I did the antelope roast I posted about here: http://www.smokingmeatforums.com/t/240197/pronghorn-antelope-roast So...I decided to make a bunch of deer brats and try them out in the smoker for the first time ever! Because it's ground meat, I'll cook a little longer than I do steaks or roast (150 degrees for game). Probably cook to 160-165. Should be interesting. I'll post pictures here when they're done. Anyone ever done this before? How'd it turn out?