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Venison roast

MetalheadMetalhead Posts: 668
edited 6:03AM in EggHead Forum
Well I cooked it. I soaked this bad boy in Goya brand mojo overnight.[p]At approx. 4 P.M. I started getting the large ready w/an indirect
setup. I threw one huge chunk of pecan wood on the fire. [p]Got it stabilized at 300deg and put the roast on. I did however
smash a whole tube of the cheapest hot sausage on top to help keep
it moist.[p]At 9 P.M. my remote was beeping at an internal of 160deg. I pulled it and chunked the sausage since I didn't go all the way to 170deg.[p]This was the first ever cook of venison for me and I must
came out pretty good...just a hint of the gaminess and it was moist
and very tender. I have only ever eaten it twice in my life.[p]First time I just about blew chunks and the 2nd time was at the Fl. eggfest....thanks to Penfresh....she got me wanting to try more(those
meatballs were eggcellent)[p]Anyway if anyone wants to try a piece of venison to cook I'll go ahead and recommend the Goya seasoning.[p]

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