Weekend eats!! Pulled Pork!!
Ribs
And a Brisket!
I just got a bge......how much to those temp fans run?
Venison on the grill
- Thread starter plumberone
- Start date
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I just got a bge......how much to those temp fans run?
- May 4, 2008
- 1,613
I got an old one without wifi I don't use. PM me.
snap nice recipe!
wilcam47
Ultimate Member
I think it would dry out since theres little to no fat...unless you wrapped it in bacon...might help. Like others said over cooking is the biggest problem people have with cooking venison.
HarCo2ANewb
Subibro
Annnnnnd after.
Cooked it for about 3-4 hours, keeping it around 225-250 but I have a cheapo water smoker so that isn't always easy. Pulled it off around 145, wrapped it in foil and let it sit in the fridge for 2 hours when guests showed up. Was really moist and, as long as you sliced it right (across the grain and thin) it was quite tender.
Cooked it for about 3-4 hours, keeping it around 225-250 but I have a cheapo water smoker so that isn't always easy. Pulled it off around 145, wrapped it in foil and let it sit in the fridge for 2 hours when guests showed up. Was really moist and, as long as you sliced it right (across the grain and thin) it was quite tender.
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iH8DemLibz
When All Else Fails.
My take on smoked meat products has always been: If it ain't pink, don't eat it.
You got the pink.
You got the pink.
Mooseman
R.I.P.- Hooligan #4
It looks delicious.
HarCo2ANewb
Subibro
That picture came out really awful and we already ate it all.
Guess I need to make another
Guess I need to make another
wilcam47
Ultimate Member
med rare is good for steaks and venison.
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