Dinner tonight was a bottom round roast, eye separated, from a young deer killed last October. After removing all fat and silverskin, I rubbed the roast with kosher salt, cracked peppercorns, garlic powder, Hungarian paprika and brown sugar. Then I popped it into the Brickmann Smoker grill for two hours over some soaked hickory chips on the hot coals and a pan of water for moisture. I think it came out pretty good.
