Tucker Posted February 3, 2013 Report Posted February 3, 2013 We did a venison roast Saturday. Neighbor contributed a 10# hind quarter. I used the recipe from the Big Bob Gibson's BBQ book. I followed the timing instructions, but the outside of the roast was a little dry, with it getting more moist deeper into the roast. If i do this again, i will reduce the times by 1 hour each. Recipe called for 250 degrees, indirect for 4hrs, then 250 degrees in covered pan for 5 hours. It was very tasty, the veggies were excellent, need to put more in next time, they were gone fast. Quote
Tucker Posted February 3, 2013 Author Report Posted February 3, 2013 Re: Venison Roast This was done on my 19.5 stone cooker. Quote
DennisLinkletter Posted October 23, 2013 Report Posted October 23, 2013 May I ask what kind of roast that was and how many lbs? Quote
