Phantom Hunter
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Just tried a new (for me) way of cooking venison. I was handed the duty of smoking a beef brisket for a church function so I thawed a roast from a mulie buck to cook with it. The roast was the big football-shaped muscle on the femur. After starting a mesquite wood fire in the smoker. I covered both brisket and roast with brisket rub seasonings. Both were placed in the smoker. After four hours, I added some of the fat trimmed from the brisket to the top of the mulie roast, placed it in an aluminum pan and covered with foil. Eight hours later it was some of the best venison I have ever put in my mouth. My wife said "I'm not a big meat eater but this is good." Wish ya'll could have tasted it. If you have access to mesquite give it a try.
Phantom Hunter
Phantom Hunter