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Good morning and welcome to the forum, from a beautiful hot and humid day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.
Just pulled a a 2 pound venison roast of my master built electric smoker. These smokers are great on cold damp windy days. I slow smoked it at 225* for two hours with a little hickory and pecan chips. It's a medium well inside and moist and juicy and delicious. Rubbed it with bad Byron's but rub.