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First Venison Roast!! - Page 2

post #21 of 26

Okay here is what I did.


Brined it in this:

1 Cup of light brown sugar
1 Cup of Kosher salt
1 Cup of burgundy (substituted 1/2 grape juice 1/2 white vinegar)
1 Tablespoon Worcestershire sauce
2 teaspoons fresh crushed black pepper
1 teaspoon of dry marjoram leaves
1 teaspoon of chili powder

Mix all until salt and sugar dissolved ( I put it in a saucepan and heated it up then put it into the fridge until cool ). Put roasts in ziplock bag with brine and soak for 12 hours in fridge, rotate it a few times. Drain and air dry for a couple of hours.  Slather with regular mustard, dust with rub and wrap 3-4 slices of bacon toothpicks will help keep the bacon in place. Into the Smoker at 225 degrees ( hickory chunks ) Smoke for 2 hours until 145 degrees internal temp reached. Pull from smoker wrap in foil let sit for an hour. Removed the bacon ( not cooked all the way ) slice thin and serve.


We had this with sauteed mushrooms and spinach , along with mac and cheese. IT WAS FANTASTIC!! Best deer roast I ever ate.


Even better next day for football game ( Skin's lost a heartbreaker to the Pats). Put the slices on a Kaiser roll with mustard.....heaven. Sorry no pictures my daughter took the camera to her boyfriends.


Thanks to everyone here for the help it was great.



post #22 of 26

Looks great, you can invite me over for dinner any time!

I prefer venison more on the rare side, much better flavor imo. I'd only have gone to internal temp of 140-150. But if you were happy with your result then ignore all of us and do it again!

post #23 of 26
Thread Starter 
That sounds delicious bakerman!! I am definitely gonna put that on my to smoke list!! Like PLJ said i think I left it in for a little to long and next time I am definitely gonna take it out a little sooner next time!! Thanks for all the great tips fellas!!
post #24 of 26

I smoked a venison roast for a friends birthday party. They ate the whole thing!


1- Thawed it out overnight. It had been shot Thanksgiving morning, (7pt. 250# buck), hung two days, butchered, in ice water two days, fat trimmed & froze

2-Experimented w/marinade-1Can Guiness, 4 tbsp. olive oil, Zatarians Cajun & Grand Marlin hot sauce, 12 hours

3-White oak chunks,2" x 2" x6" and mesquite chips as needed on my Brinkmann electric, 5 hours. Kept the water pan steaming.

4-Temp at 135 degrees, removed and cooled to room temp

5-Refrigerated overnight

6-Sliced with the grain into about 2" x 2" chunks, sliced thin.


I was hoping they would not like it, but.....


I will try that recipe again.



post #25 of 26

was looking for a good smoking recipe for a deer roast got a roast 2.41 lbs and was wanting to use wine for my brine any suggestions for this .how long to marinate and how long to smoke it's my very first one


post #26 of 26

Nice smoke! Great lookin roast.

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