I'm getting things going for a good session with the smoker today.

All fired up and ready for the cook. Pork butt, venison roast, MOINK balls, armadillo eggs and smoked cheese chips are on today's menu.



Prepped a small venison roast last night...injected with beef broth and coated in the seasoning I normally use for tri-tip roasts (pepper, onion powder, garlic powder, montreal steak seasoning). Still contemplating on the method to cook the venison. I'll put it on at the end of the cook, which is when I normally when I have the temp a bit higher and the butt wrapped for the finish.