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BBQ Venison (In honor of Opening Archery Day in KY)

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    BBQ Venison (In honor of Opening Archery Day in KY)

    So I had an unused leg of venison (bone in, about 7-8lbs) and thought, well might as well try, as i'm always looking for new things to do with my meat. I put a rub on it. the fat off the top of a trimmed brisket and smoked it with some hickory. I took it off at about 185 (a good 10 hours) for fear that it would be to dry; normally I like to bring up the temps to 200-203. Tried it, and while it wasn't as tender as i'd like the flavor reminded me of some Western Ky Mutton. I was really happy with this experiment and know I can really improve upon it.

    My question is, Should I have went to 203?

    Next time i'm going to start off treating as WKY bbq with some Black BBQ sauce and mop every hour or two after I smoke it.

    Have others tried low & Slow with their venison? What are some success stories & tips?

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