Smoked Venison Roast

There are so many choices of recipes to try with the option of both venison and a smoker, the thought of trying to decide what to go for can make your head spin. So, here’s the easy choice, try this delicious roast recipe from Tim Stuart and share it with your friends and family. Ingredients 1 Large deer roast Dry Rub: 1/2 cup chili powder 1/2 cup salt 1/4 cup granulated garlic 1/4 cup granulated onion 1/4 cup black pepper 1/4 cup sugar 2 Tbsp dry mustard 2 bay leaves 1/4 cup Creole seasoning Combine the ingredients, then generously coat and rub into the roast. Start smoker with lump charcoal and some wood chips. Let roast smoke with indirect heat for 4 to 5 hours, checking every hour or so to regulate heat and smoke and spray roast with water. After 4 to 5 hours, remove from smoker and place roast in high sided pan with 1/4-inch water. Cover with tinfoil and bake for an hour at 250 degrees. Learn How to Process Your Own Venison with Gut It Cut It Cook It Gut It Cut It Cook It is one of several great venison cookbooks available in ShopDeerHunting.com with tips and recipes for your hard-earned venison. In this info-packed book you’ll find checklists and descriptions of tools you’ll need to get the job done right and affordably, advice for shot placement and ammunition, step-by-step photos and instructions for proper field dressing and skinning, the best tips for butchering, wrapping and freezing venison, and much more. You’ll also get a bonus CD of 50 venison recipes, field dressing chart and meat cuts chart.