Venison Neck Roast done in my MES 30" at 225° with Hickory chips. Simple rub of kosher salt, fresh ground pepper, torbinado sugar, paprika, dry mustard. Came out fantastic at an internal temp of 125° let it rest and then sliced it up. Sides are mushrooms (flavored with JD), roasted red skins, and roasted cauliflower. Nice meal for me and the wife.
Thanks for looking
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Thanks for looking
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