- Joined Feb 27, 2013
Someone told me they take a 3 or 4 pound deer roast, brine it for 24 hrs in what sounded alot like Pops brine then in the smoker with a pellet tube smoker and no other heat for 5 hrs. After that get the IT up to 145 in the kitchen oven. Would'nt that be breaking the 140 in 4 hours rule? He said the smoker gets up to 125* with just the heat from the tube smoker.