Hello Everyone,
I just received alot of deer meat from a good hunting buddy and I am wanting to smoke it on a FEC-500 but I need some good guidlines. I have been told that I should season meat with BAD BYRONS BUTT RUB and then wrap meat in bacon and smoke it on a 2 stage cook cyle by starting at a lower temp and then finishing at a higher temp. I need some guidlines on what internal temp should be to turn out a good tender product and what temp that I should cook at to get a good hickory smoke flavor. Any information would be greatly appreciated.
Thanks,
JETTMAN
Original Post
