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.
Tucker Posted February 3, 2013 Author Report Posted February 3, 2013 Re: Venison Roast This was done on my 19.5 stone cooker.
DennisLinkletter Posted October 23, 2013 Report Posted October 23, 2013 May I ask what kind of roast that was and how many lbs?
