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Discussion Starter · #1 ·
Here are a few pictures of a deer roast I did yesterday. I used an injection I made and seasoned it and let it set in the fridge over night. Then I wrapped it in bacon and placed it on the pit and cooked it for 2hrs at 240 degrees. I took the meat off when the internal temp was 140 degrees and I wrapped it up and let it set for 30 mins. I am very pleased with the outcome. It was not dry at all and had a very good flavor. Not to bad for my first deer roast on the pit.
 

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Discussion Starter · #3 ·
I was pretty shocked at how juicy it was. I was expecting it to be dry like everyone i had talked to said it would be. Now they are asking what I did so they can try it. My wife loved it and that is saying something because she is not crazy about wild game but this had very little wild game tast to it.
 
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