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Venison Rub

none

14 blac k pepper
1/4 cup paprika
1/4 cup corn sugar
; (get at beer supply
2 tablespoons salt
2 tablespoons dry mustard
1 teaspoon cayenne pepper

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 List by "James A. Moore" on Nov 25, 1997 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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