So 145 internal temp?
220 degree temp in the Bradley, not the meat but the heat in the Bradley???
I have no idea what I'm looking for to tell it's done either, other than taking it to a certain internal temp.
As far as serving it, I'm looking to do a roast for Xmas, so should it be carved, sliced just like you would on say a ham???
You guys are great, I really entering a new world here with deer. (not intended)
Also, he'll be giving me some steaks too. I like me beef steaks cooked to a medium, medium well, should I be looking for a pink center on the deer steak???