Had venison roast at a friend's house once and it was awesome, so I had him send me his "brine", and it was made up of mostly tenderquick, so I followed his directions, and then I smoked it on my MES and the roast was a combination of horribly salty and VERY smoky meat.. It was not good at all, and we ended up throwing it out, but I have a couple other roasts in the freezer, so Im looking for suggestions on how to do it on my Green Mountain.
How do you guys do yours? Brine/Marinade? How long? A rub? Temp to smoke at? Average time? Internal Temp? Anything you guys can tell me would be greatly appreciated, as my fiance is convinced there is no such thing as a good venison roast (she loves venison, just hasnt been impressed by roast), and I would love to make an awesome one!