Pulled venison supper

QBD2

Old Mossy Horns
Tossed a neck roast on the smoker Sunday. Rub of choice, hickory/oak at ~250/75 til barked, wrapped til done(poke tender). Rested at temp 3-4 hrs, pulled, drizzled with it’s own juices, and ate/put up.

Reheated some for supper, with fried corn, canned beans, and mashed taters. Turrible[emoji106]
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