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Deer Roast Results

Hsbldr1Hsbldr1 Posts: 225
edited November -1 in EggHead Forum
OK summary
approx.3lb hind quarter (i think) round roast
rubbed with red dirt coated with mustard + worch.
wrapped in bacon (1lb)
let set in frig 2hrs wrapped in plastic
put on egg at 200 degrees
seems to have hit a plateau at 155 degrees
finally began to move again pulled at 162 degrees
this took 8 hrs
pulled like pork (not quite fall apart)took extra care to seperate any fat or grissle
(had to taste must say very good-not as tender or juicy as pork but a great flavor and wonderful texture)
sauced with smoky mountian smokers BBQ sauce and put back on egg in tin foil pan covered.
All in all I must say this cook was a success.
Here it is at 162
img_2156.jpg
Bacon removed
img_2159.jpg
Pulled no sauce
img_2162.jpg
Sauced
img_2163.jpg
The only thing I would change is heavier on the rub. Thanks for the advice and happy egging

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