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Plate ‘em up

Would you share the recipe?
I used half a mule deer neck roast. You could use any roast through. Threw some olive oil on it and seasoned it with some seasoned salt, pepper, garlic powder, dry minced onions, paprika, and a little brown sugar. Threw it on the grill to get some char on each side, then finished it in the Dutch oven at 350° for 3-1/2 hrs.
 
Eggs over easy with cheese, and smoked wild turkey breast. I probably left the breast in the salt/brown sugar too long as it is on the salty side, but very tender. Brining has really improved my smoking results, and so has religiously using thermometers to pull the meat out of the heat before it’s overdone.

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