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Smoking a Deer Roast PDF Print E-mail
Hello Dr. BBQ: 
I have a simple question to ask and would like to know before I try this. I'm smoking a boneless deer roast about 4-6 lbs. and I want to oil it with a extra dry virgin oil, then rub on a lite coat of yellow golden mustard, then use a dry rub, Tony's Chachere's Creole Lite Seasoning, for the little extra kick. Let marinate 2 days. I'll be using apple wood soak in apple cider and will smoke about  2 1/2 hrs. Then take it out and wrap in foil and finish smoking another hour or so. My question is, is this good way or just try it and see what the outcome will be. Please reply and let me know what you think. Thank you.
Hi Karl,
That sounds like a pretty good plan to me. The only thing that I'd change is the time cooking after you've wrapped it in foil. I suspect you may need to cook it a little longer than one hour to get it tender. I'd open the foil after an hour and feel the meat. If it needs to cook longer just continue cooking and check every 45 minutes or so until tender.


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