Geffellz18
Senior Member
Took the wings off, dropped the temp and slapped a venison roast right on the traeger for dinner.
I guess the 180 setting doesn’t work too well, because the temp ran back up to 375+ and settled in, so I switched it to 225 and it dropped back in line.
Was fearful that I overcooked it, and feel it was slightly, but pulled it at 142 internal temp and let it sit for a bit.
Rubbed with a mix of Kinders “the blend” and some Brazilian steakhouse rub I have.
Could have been a little more pink in the middle, but still tasted great and was as moist as you could expect from
venison.
Family gave two thumbs up, so I guess we’re good!
I guess the 180 setting doesn’t work too well, because the temp ran back up to 375+ and settled in, so I switched it to 225 and it dropped back in line.
Was fearful that I overcooked it, and feel it was slightly, but pulled it at 142 internal temp and let it sit for a bit.
Rubbed with a mix of Kinders “the blend” and some Brazilian steakhouse rub I have.
Could have been a little more pink in the middle, but still tasted great and was as moist as you could expect from
venison.
Family gave two thumbs up, so I guess we’re good!
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