Hickory Smoked mule deer roast!! OH MY!
I had about a 3-4 pound roast that I sprinkled with blackened seasoning. I put it on my smoker that had nice glowing gray color charcoals. Before I put the meat on , I filled the water container about 1/4 of what I normally use when I smoke a turkey on it. Before I put the meat on I had soaked Hickory chips in water for about an hour. I loaded up the coals with the chips, put the meat on the grill, and closed the hood. It cooked just a bit faster than I wanted to and I took the roast off after about 1.5 hours. It should have been pulled off just a bit sooner as I like it just a bit more pink in the middle. AS it was though, it was tender and moist and had a great flavor imparted by the smoked Hickory wood! It was incredible. I had a baked potatoe and some creamed corn and it was a meal fit for a king.