Venison rub
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Blk pepper |
| ¼ | cup | Paprika |
| ¼ | cup | Corn sugar (get at beer supply store) |
| 2 | tablespoons | Salt |
| 2 | tablespoons | Dry mustard |
| 1 | teaspoon | Cayenne pepper |
Directions
Will be cooking a 4 lb roast on an ECB using Cowboy Way Hardwood Lump Charcoal and hickory I'll cut into chunks from a log I was given. Total cooking time should be no more than four hours. I usually judge the doneness of venison by feel, kind of like Belly's "wabba wabba" feel for brisket. An hour per pound is usually just right with the temp just below the I on the idiot temp gage that comes with the ECB. Maybe this year I'll actually try to figure out what that temp really is.
Posted to bbq-digest V5 #721 by "James A. Moore" <jmoore@...> on Nov 25, 1997