Main course - whitetail roast. I brined it overnight with a little salt and seasoning and smoked at 225° on the pellet grill. Pulled at 105° internal and seared in hot cast iron pan with butter to 115°.
Grandson told me it was the best venison I've done yet. I think I might agree with him
Right on !!!
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
![[Linked Image from i.imgur.com]](https://i.imgur.com/wEvpma5.jpg)
