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Help with Venison Roast
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<blockquote data-quote="RiverBottomOutdoors" data-source="post: 339182" data-attributes="member: 3912"><p>In my experience, the best deer roasts come from crockpots. </p><p></p><p>If I was going to try the smoker here's what I would do: Inject with beef broth and some black pepper, kosher salt, garlic powder, onion powder. I'm talking about pump it, jack! Rub with oil and rub it with the same spices. Smoke it 220-225 for no more than 2 hours. Take off and put in aluminum pan. Add some soup mix, broth and veggies....wrap it air tight...put back on and let cook 225 until it's falling apart. Shred chunky style and mix with soup/vegs in the pan.</p></blockquote><p></p>
[QUOTE="RiverBottomOutdoors, post: 339182, member: 3912"] In my experience, the best deer roasts come from crockpots. If I was going to try the smoker here's what I would do: Inject with beef broth and some black pepper, kosher salt, garlic powder, onion powder. I'm talking about pump it, jack! Rub with oil and rub it with the same spices. Smoke it 220-225 for no more than 2 hours. Take off and put in aluminum pan. Add some soup mix, broth and veggies....wrap it air tight...put back on and let cook 225 until it's falling apart. Shred chunky style and mix with soup/vegs in the pan. [/QUOTE]
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