Roast Preperation

[Orion]

3 lb Venision  Sirloin Tip roast : I thawed it and found it to have inordinate amount of juice (for lack of a better word) draining from it. I Gave it a reasonable coating of Jans Rub and the rub basically dissolved on the surface but did give it a nice colour and is definitely doing its job. It's been in the fridge for 18 hours and I will smoke it tomorrow .

This will be only my third smoke, ribs were first, then jerky. Should I put it in a little tin foil tray to hold the fluids or just on the rack and let it weep? Suggest a good smoke for venison?

Thanks.

[renoman]

Give it a mild rub. Put it on a trivet in a pan and cook it at 175-185 until your desired temp is reached. I am guessing 5 hrs. Smoke it for a couple hours. You should have maybe 3 drops of juice. The only thing I have found my Bradley really good at is keeping a consistent low temp for slow cooking roasts providing you are using a PID to keep the temp steady.

[Orion]

Thanks Renoman. A trivet being a little rack? I'm kind of winging it as I don't have a PID yet. Do you have an Auber? If so, how many days from ordering until it arrived?

[Gafala]

I ordered my PID and had it in two days.

[Orion]

Wow, that's good delivery. I'm in Canada so it would probably be a bit longer. I think I will get it done on Monday. I'm thinking that newest dual probe model would do a good job? It just plugs in a away you go right?

[Orion]

Here's the subject,

[Gafala]

All the Bradley plug a play work with out any mods, With a PID if you later want to add a second heater or go for a 900w heater you have a PID to control them.