Smoked Venison Roast

Low and Slow for Incredible Results

Smoking a venison roast transforms this lean cut into something spectacular. The key is patience, proper temperature control, and a good brine to keep the meat moist throughout the long cook.

Choosing the Right Cut

The hindquarter roasts work best for smoking – they have enough size to stay moist during the long cook. A 3-4 pound roast is ideal for most smokers.

Ingredients

For the Brine:

• 1 gallon water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 2 tbsp black peppercorns
• 6 bay leaves
• 6 cloves garlic, smashed
• 4 sprigs fresh rosemary

For the Roast:

• 3-4 lb venison hindquarter roast
• 2 tbsp olive oil
• 2 tbsp coarse black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed

For Basting:

• 1/2 cup beef broth
• 1/4 cup melted butter
• 2 tbsp Worcestershire sauce

Instructions

Day Before – Brine the Roast:

1. Combine all brine ingredients in a large pot. Bring to a boil, stirring until salt and sugar dissolve.
2. Cool completely – the brine must be cold before adding meat.
3. Submerge the roast in brine. Refrigerate for 12-24 hours.

Smoking Day:

1. Prep the roast: Remove from brine, rinse thoroughly, and pat completely dry. Let sit at room temperature for 1 hour.
2. Season: Coat with olive oil. Mix all dry seasonings and apply liberally on all sides.
3. Prepare smoker: Set up your smoker for 225°F. Use oak, hickory, or pecan wood for venison.
4. Smoke: Place roast on the smoker, fat side up if any fat cap exists. Insert a probe thermometer into the thickest part.
5. Baste: Mix basting ingredients. Spritz or brush the roast every hour to keep it moist.
6. Monitor temperature: Smoke until internal temperature reaches 135°F for medium-rare. This typically takes 2-3 hours depending on roast size.
7. Rest: Remove from smoker, tent with foil, and rest for 15-20 minutes. Temperature will rise another 5-10 degrees.
8. Slice and serve: Slice thin against the grain.

Temperature Guide

• Medium-Rare: 135°F (recommended)
• Medium: 145°F
• Do not go beyond medium – venison dries out quickly

Pro Tips

• Brine is essential: Unlike beef, venison needs the brine to stay moist during smoking.
• Wrap if needed: If the exterior is getting too dark before reaching temp, wrap in butcher paper.
• Save for sandwiches: Leftover smoked venison makes incredible sandwiches with horseradish cream sauce.

Wood Recommendations

• Oak: Classic, medium smoke – our top choice
• Hickory: Stronger smoke flavor
• Pecan: Milder, slightly sweet
• Mesquite: Use sparingly – can overpower venison

Processing Tip

Ask Ruiz Custom Meats for 3-4 pound hindquarter roasts when processing your deer. We will tie them properly for even cooking on the smoker.

Prep Time: 30 minutes (plus overnight brine) | Cook Time: 2-3 hours | Serves: 6-8