Venison is excellent when slow smoked with BBQ sauce. On many occasions, I have taken an entire ham, seasoned it with my favorite dry seasonings, and smoked it, uncovered, for a couple hours. Then, place it in a foil pan, douse it well with BBQ sauce, place a few bay leaves on top, cover the top with bacon strips, then wrap in foil. Put it in your SmokinTex for 12 to 14 hours at 200 degrees. The meat will fall off the bone and you will have some great tasting venison for BBQ sandwiches, etc. Good luck!
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