outdoorlife99
Senior Member
Is it even possible to smoke a venison rump roast or the sort and render the sinu and silver skin down like a Boston butt? I realize venison is done around 140 degrees and I have left one on the pellet smoker for a good 4 hours keeping the temp at 200 trying to drag it out and it still has chewy places I have to cut out. Crockpot all day works better, but just wanted a Boston butt kinda meat. Thanks