Make a small venison roast today over sweet n sour peppers. Marinated overnight with Allegro marinade. Smoked at 250* with hickory wood (Thanks Bubba!!). When it hit 145*, I pulled it. I splashed some chucky gold juice over it & foiled it for awhile (Thanks cowgirl!!!) until the peppers were ready. It turned out nicely pink, though the pics don't do it justice. Out of the marinade & ready for the smoker.. A little green onion for flavoring... Can't have venison without bacon!!! Into the GOSM. Done! Served with sweet n sour peppers Thanks for viewing!!!!