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Smoked-Venison-Roast

Smoked Venison

Charlie
This recipe for smoked venison is super simple! Just brine the meat, apply a rub, and smoke it.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Appetizer, Breakfast, Dinner, lunch, main, Main Course, Salad, Side Dish, Snack
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 4 servings
Calories 326 kcal

Equipment

  • 1 Pellet smoker

Ingredients
  

  • 2 tbsp BBQ rub
  • 1.8 pounds of Venison rump

For the Brine:

  • 2 L water
  • 1/4 cup sugar
  • 1/4 cup salt
  • 1/4 cup lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf

Instructions
 

Step 1: Prepare the Venison

  • Slice off any silver skin.
  • Mix the brine ingredients. Soak the venison in the brine solution for 8-12 hours in the refrigerator.
  • Apply the meat rub. You can use some mustard to bind the seasoning to the meat.

Step 2: Smoke the Venison

  • Preheat the pellet grill to 250°F. Place the meat on the grill grates in indirect heat.
  • Smoke the venison until the internal temperature is 120°F. This should take about an hour.

Step 3: Searing the Meat

  • Sear the meat on all sides for a minute or two.
  • You can do this on your grill grates by opening up the flame cover. Be careful not to overcook the meat.
  • You can also do this step in a cast iron skillet on the stove.

Step 4: Rest the Venison

  • Let the venison rest for about 20 minutes until the internal temperature is 130°F for medium rare.
Keyword Smoked Venison