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In Reply to: Smoking venison posted by Lovnsmokn on October 05, 2012 at 21:41:43:
Take the bone out if it is still in. Unlike domestic meat where the bone offers flavor the bone in venison does not. It is best rare. Get some smoke on it. Wrap it foil, pour some beef broth in the foil. Get it to 135-140 as quick as you can. The longer it is on the smoker the drier it will get.
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