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Jalapeño smoked venison roast on the PBC

Jefferson10940

Jefferson10940

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Figured I’d try something different with the roasts in the freezer. I injected a mix of apple juice and the juice from canned jalapeño. Used the pit barrel all purpose rub, and threw into the PBC on the grate. Time will tell how it comes out! I’ll probably foil it at some point to finish it off and hopefully it pulls like a pulled pork? Possibly add some sauce when done.
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