I have been given a Venison Neck Roast and asked to cook it on the Egg. I have no idea how to prepare this piece of meat. The windpipe/bone is in the roast. I've searched the web for instructions on how to prepare to no avail short of using a crock pot.
Should I remove the windpipe/bone? Should I do it Lo & Slo? (I did one other Venison Roast Lo & Slo which came out good.
Any advice will be appreciated.