Help with Venison Leg

[ncwolf]

So I took out what I thought was 3lbs of venison sausage to add on to a smoke tomorrow. It turns out it was a 3 lbs hunk of back leg. I am still planning to add it on to my smoke. But how should I prep it? Should I coat it in Olive oil and herbs, BBQ rub or something else? Any other advis welcome. I am going to shoot for an IT of 145ish.

 

[griz400]

Here is a post from a while ago, it is good like this, 

http://www.smokingmeatforums.com/t/244052/venison-roast-please-help#post_1543460

like buttah

 

[ncwolf]

Thanks maybe next time. I went with BBQ rub and it was good. Because it was done early I also turn half in to burnt ends

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• ncwolf
• Jun 3, 2017