Going to kick up my UDS and smoke a venison roast today.
The old brinkman electric garbage can smoker was loosing it the last couple venison roasts I did and they turned out gummy.
The texture was off. Tender, smoked, and cooked, but the smoker wasn't getting hot enough and it took too long. Had to finish them in a 250-275 oven.
Going to give this one a go starting at about 230' for an hour, then ramp the temps up to about 275 to finish it off. Looking for the consistency of roast beef with a nice smoke ring.
The old brinkman electric garbage can smoker was loosing it the last couple venison roasts I did and they turned out gummy.
The texture was off. Tender, smoked, and cooked, but the smoker wasn't getting hot enough and it took too long. Had to finish them in a 250-275 oven.
Going to give this one a go starting at about 230' for an hour, then ramp the temps up to about 275 to finish it off. Looking for the consistency of roast beef with a nice smoke ring.
