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Discussion Starter · #1 ·
not to long ago i smoked 2 deer roasts and a pork shoulder, one piece was the heart of the hind quarter it encluded that small football shaped piece of meat and the other was from the outer part. then i cut them open on one side and put 1/2 pound of bacon in each roast tied them up.
(it was also a young buck 8 pointer)
i smoked these for around 6hrs low and slow at 200-250 range untill they got to a temp of 180,






that pork shoulder took almost 15 hrs to smoke but well worth it for all the pulled pork sammies the next day with my family.
 

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Wow that looks so good, you almost had me licking my monitor.:09:
 
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