Hamilton Barnes
TVWBB Pro
The dry rub was a combo of these
Then after 2 hours in the smoke at 250 with oak and pecan
with beef broth and red wine as well for 3 more hours at 250 in foil
smoked Venison
- Thread starter Hamilton Barnes
- Start date
The dry rub was a combo of these
Then after 2 hours in the smoke at 250 with oak and pecan
with beef broth and red wine as well for 3 more hours at 250 in foil
Hamilton Barnes
TVWBB Pro
Mike Coffman
TVWBB Olympian
Good looking venison!
Gary H. NJ
TVWBB Platinum Member
Smoking outside the box... How was the venison? Looks good.
John Solak
TVWBB 1-Star Olympian
Looks great!! I sure do miss venison!!
Paul Kastner
TVWBB Hall of Fame
Nice looking venison
Mike Cosgrove
TVWBB Diamond Member
Been awhile since I've had venison, hopefully next time it will be smokex just like yourd.
Andy Beers
TVWBB Diamond Member
Looks nice