Smoked Venison Roast
We love making this smoked venison roast in our pellet grill/smoker with deer roast. It gets kissed with smoke and is flavored with an incredible rub.
- Prep Time: 10 Minutes
- Cook Time: 2 Hours
- Total Time: 2 hours + 10 Minutes
- Yield: 8-10
- Category: american
- Method: smoked
Ingredients
- 2-3 lb venison roast
For the rub:
- 2 Tbsp. coarsely ground coffee
- 2 Tbsp. chili powder
- 2 Tbsp. coconut sugar
- 1 tsp. salt
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/2 – 1 tsp. cayenne pepper
- 1/2 – 1 tsp. red pepper flakes
Instructions
- Defrost your venison roast fully and remove it from its packaging. Pat dry.
- Whisk together all of the rub ingredients in a small bowl.
- Using about half of the rub (about 3 Tbsp.) work the mixture into the venison so that the meat is entirely covered by the rub on all sides.
- Wrap the roast tightly in plastic wrap and let it sit in the fridge for 12-24 hours, the longer the better.
- When you’re ready to smoke the meat, remove the roast from the fridge while you preheat your smoker or wood pellet grill so it can come to room temperature.
- Preheat your smoker or wood pellet grill (I use a Traeger Grill) to 225F.
- Once preheated, place the brisket directly in the smoker/grill and smoke for about 2-2.5 hours, or until the meat reaches an internal temperature of about 130-140F.
- Let this rest for 10-20 minutes before slicing and serving (PLEASE DO THIS)!!
- Slice thinly and serve as is, on a sandwich or with some BBQ sauce!
- Store the remaining rub in an airtight container for about 3 months in a cool, dark place.
Notes
If you love this recipe, make sure you try my Smoked Venison Brisket with Spicy Coffee Rub.
Find it online: https://www.missallieskitchen.com/smoked-deer-roast/
