I set out to smoke my first venison neck roast in my Masterbuilt on Christmas eve. I started by warming up my smoker to 275 degrees for an hour. Meanwhile I rubbed down my neck roast with Lipton onion soup mix and beef bullion paste. After my smoker was warm I placed my neck roast in the smoker on the bottom rack below a few racks of ribs and set smoker at 230. I used a mix of apple and hickory and
smoked for six hours and placed it in a foil pan with beef broth, Lipton onion soup mix and red wine. Then, covered the pan for another six hours.
Fall off the bone awesome. Shredded it up for smoked cheese neck sandwiches.
Fall off the bone awesome. Shredded it up for smoked cheese neck sandwiches.
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