Venison Roast

(from rennever’s recipe box)

Prep time: 15 minutes
Cook time: 360 minutes
Serves 8 people

Categories: Venison

Ingredients

  • BRINE: 1/2 Cup Kosher Salt and 2 Quarts Water
  • 5 pound Venison Roast
  • Apple Cider, 1/2 cup
  • Apple Cider, 1 cup
  • Rum, 1 1/2 oz
  • Olive Oil
  • Mustard
  • Bacon
  • Garlic, Cloves
  • Herb Rub

Directions

  1. Overnight – Brine Venison Roast

  2. Mix Apple Cider, Rum and Oil together. Inject lightly (2 injections) with the Apple Cider Mix. Slather with Mustard and rub with any good herb rub (I used Weber Montreal). Wrap with bacon.

  3. Pour remaining ½ cup Apple CIder into water pan of smoker and fill with water; put in place over hot fire.

  4. Place meat on rack in smoker; cover with lid and smoke for 5-6 hours, feeding with brickettes. Spraying or brushing with apple cider/rum every thirty minutes.

  5. Test internal temperature, it should be 145 degrees.

  6. Tent with foil for 30 minutes.

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