Search the Community
Showing results for tags 'hickory smoke'.
Finished a Venison roast (actually a cut of the hind sirloin). The meat was from a mature buck I took with a croossbow back in October before the rut. Medium sized fire brought to @ 275 and parked, cooked low for nearly three hours. Did not use thermometer just went by feel and sight. Let marinade about four hours, delicious.