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Trapper John

Trapper John

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Joined
Mar 13, 1999
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Middle Tennessee
A couple of older roasts from a deer shot last year. Rubbed with the same rub I use on pork ribs then set waaaaay off heat on a regular Weber grill with some hickory wood from the farm supplying the smoke. I gave the smaller chunks about 40 minutes. The bigger chunks got just under two hours.

They cut like velvet and are twice as tender. I'm very happy.



 
that looks good. Seems pretty short smoking time for coming out so tender. Maybe I put too many coals in my grill when I smoke deer. Still learning thru trial and error how to smoke deer meat to make it perfect. Best smoked thing I made was a whole tom turkey.
 
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