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Help with Venison Roast
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<blockquote data-quote="bigwave" data-source="post: 339275" data-attributes="member: 7537"><p>Thank you everyone, this is what I have decided to do. This method is not mine, it is a customer that gave me the roast. We will pressure cook for 20 mins, remove and cool down. Then we will put a dry rub on the roast and return to the fridge overnight. On the second day we will pressure cook again for 20 mins and put on the smoker for a short time to infuse the smoke flavor. He swears by this method so I am going to try it. I plan to inject the second one and slow cook with vegies......hmmmmm which one will be better. I will let yall know Friday.</p></blockquote><p></p>
[QUOTE="bigwave, post: 339275, member: 7537"] Thank you everyone, this is what I have decided to do. This method is not mine, it is a customer that gave me the roast. We will pressure cook for 20 mins, remove and cool down. Then we will put a dry rub on the roast and return to the fridge overnight. On the second day we will pressure cook again for 20 mins and put on the smoker for a short time to infuse the smoke flavor. He swears by this method so I am going to try it. I plan to inject the second one and slow cook with vegies......hmmmmm which one will be better. I will let yall know Friday. [/QUOTE]
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