Hi everyone!

Discussion in 'Roll Call' started by crouchsh, Apr 26, 2016.

  1. crouchsh

    crouchsh Newbie

    I am from Texas, love smoked meat, have a small ranch with foundation quarter horses and angus cattle.
    Recently purchased an electric Master built, have an off set drum styler ok. But have actually cooked some awesome ribs and brisket on an old regular grill with wood!
    I wish I had found your post before I put my venison blackstrap on tonight! Y'all are right do NOT go over 140! I put it on for 4 hours at 225 and found your sight so I pulled it off an hour prior, but it had cooked to 155 ugh!!! Flavor was great! Wrapped in bacon a little kosher salt and pepper. Does anyone know what to do with medium well venison???
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! May I scritch your horses before I trim my fingernails?
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to the forum!

    Glad to have you with us!

  4. gearjammer

    gearjammer Master of the Pit

    Hello and welcome to you, glad you found

    this great site.

    Maybe take the venison, slice it kind of thick

    and make venison jerky.

    Please don't take my word on this, there are others

    on here who know a lot more than I do.

    Angus cows are good to eat.

    Last edited: Apr 27, 2016

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