- Apr 12, 2017
- 6
- 12
Good morning all, well this morning I found my self out of bed around 4am to get a little butt on the smoker it was coated with mustard and rubbed last night then left in the fridge. It's only small around 4lbs so at a guess I would say it should be done by 1ish but I'm in no rush and will wait for that magic 205 degrees haha it's being smoked over Hickey at around 235-245. I have a venison backstrap to go on a little later in the day also as they only need about an hour or so. I will keep you all upto date as the day goes on.
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