Well got the pellet pooper going and set the deer in for a two hr low and slow then finish in the SRG. But as luck would have it something went wrong with the pellet pooper
Seems the temp would not go above 250 even on high and no smoke, guess I lost or losing my motor for the auger or the control unit is going south. Will worry about it later, so I had to switch plans and go SRG for the rest of the cook
Love having enough grills where I have a back up grill for the back grill when the first grill goes down
So here is the roast. I used olive oil and Tatonka Dust wrapped in in plastic rap for a few hrs then into the pellet pooper but that went bad so into the SRG!
Cooked till
IT of 170 and nice bark. Sent it over to my buddies house along with a yard bird he
killed wrung it's neck got it ready for me to cook
The deer was juicy and lord it was good. 48 hrs of soaking in brine and then adding bourbon to it really helps
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