We just ate a deer loin that I smoked in the Bradley, it was great! I used a prime rib recipe I got on the net. It used Olive oil, garlic,black pepper salt and thyme. I coated it yesterday morning and left it in the fridge until this afternon. Put it in a aluminum pie plate and it went into the smoker set at 220 with hickory pucks. and ran around 1.5 hours until it hit 138 degrees internal. I pulled it out and let it rest around 10 minutes before we ate it. Here is a pick of the little piece that was left(If my wife and daughte ate as much as my son and I it would have been all gone ) Will do this again for sure!! Oh and I sprinkled a few onions on top before smoking too.
Mark
Mark
