Venison roast

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Original poster
Dec 25, 2013
Newville, PA
Today I will be smoking a venison roast. I have had it covered in garlic with a Carolina sauce on it for about 12 hours now. I plan on smoking it with hickory chips for about 4 hours. Pics to come.
The venison turned out really well. I smoked at a temp of around 225 for 3 hours and then took it off and wrapped it for an additional hour. I brought it to an IT of about 130. Everyone was happy with it. Sorry,I forgot about the pics as our dinner guests were arriving as it was getting done. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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