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Venison (Pics)

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I had some venison and backstraps in the freezer, and now I have three more packs. My son has had good luck this year. 

I started by trimming all the silver skin. I rubbed them in olive oil, sea salt, pepper, and Dizzy Pig's Red Eye Express. I also wrapped them in apple wood bacon. I cooked these at around 350 dome. It took about 45 minutes. I pulled them at 145. 

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I used hickory for smoke and put my plate setter in legs up.


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I had two hungry kids sitting by the fire while I was cooking.

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I didn't get any plated pics, but I did get this one of the "after". 

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They turned out very nice. I will be doing this again soon. 

Louisville, GA - 2 Large BGE's

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