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The secret to a fantastic smoked wild game roast is to brine it before smoking, removing it from the heat once it reaches the desired internal temperature and resting it before slicing.
Ingredients
| Amount | Ingredient |
|---|---|
| 2 lb. | Venison Roast |
| Hi Mountain Seasonings Brown Sugar Brine Kit | |
| Hi Mountain Seasonings Venison Rub | |
| Olive Oil |
How to Prepare
- Prepare the Brown Sugar Brine and add a 2-3 lb. venison roast to the brine. Refrigerate for 24 to 30 hours.
- After refrigerating the venison roast in brine for 24 to 30 hours, remove the roast and pat it dry with paper towels.
- Apply a light coating of olive oil to all sides of the roast.
- Liberally cover all sides of the roast with Venison Rub.
- Set a pellet grill or smoker to 180°
- Set the roast in the pellet grill or smoker and cook the roast until it reaches the internal temperature of 127°
- Remove the roast from the smoker and let it rest on a cooling rack for about 20 minutes before slicing and serving.
For more delicious recipes, visit Hi Mountain Seasonings Recipe Library.
