smoked venison roast

For marinade I put roast in ziploc bag. put bunch of garlic powder, montreal steak spice, cracked pepper, and a small amount of pink salt. put some soya sauce in with it, zip closed. Rub and mix all together. Go out start bradley get it up to 215F. So about 30 min in marinade take out pat dry. Put in smoker till internal temp gets to 155.

Changed up this time just to try. When internal temp got to 150F, I let external temp rise, it got to 227 by the time internal got to 150. I then double wrapped in tin foil. Might off done this time, but I will see. normally try to keep external at 215 until internal 155 then just eat.

hard to see but external at 227

internal at 155

Looking good

turned out amazing. cut roast in to pieces, one for my goose hunt and one for Ralph.

Hey Steve

Looks real good. I'm looking forward to it.

Thank you.

Ralph

PS I will have some brisket or you as well as some smoked GB Chinook.

sabmgb, we just did a inside round venison roast as well in the treger, this is the rub recipe I tried and it was amazing tons of flavours, I didnt have any wine to marinate it so I used some amino acids which worked well. I took mine off at 145 degrees and wrapped in foil. I cut the salt back to 3/4 tsp it even that seemed like a lot. I never washed off the amino's, same bag added the oil and rub, then directly onto the grill.

mydogbites, that sounds like I should try your recipe. How long you leave in the rub. Mine was really tasty an moist, but will take off sooner, then wrap. Although the wife really liked it and she doesn't do venison any more. Think 150 next time

Sab, it was in the ziplock with amino's for only 2 hours. Then add the olive oil and rub just before you put it on the grill. I sliced it diagonally.

thanks, I will try this with the next venison roast I find in the freezer. As far as temperatures go for internal, my first roast I stopped at 135 like i do for oven roast, the smoker roast at that temp was still jelly and cold. So I have been raising the temp.

Also going to try one of these times putting a glaze on of the hot pepper jelly I made, thinking that might just put it over the top.