Smoked Venison Roast

Ingredients

• Salt (1 teaspoon)
• Black pepper (1 teaspoon)
• Paprika (2 teaspoons)
• Onion powder (1 teaspoon)
• Garlic powder (1 teaspoon)
• Soy sauce (1/4 cup)
• Worcestershire sauce (2 tablespoons)
• Olive oil (2 tablespoons)
• Venison roast (2-3 pounds)

Instructions

1. In a medium bowl, whisk together the olive oil, Worcestershire sauce, soy sauce, garlic powder, onion powder, paprika, black pepper, and salt until well combined to create a flavorful marinade.
2. Place the venison roast in a large resealable plastic bag or shallow dish and pour the marinade over it, ensuring the meat is fully coated. Massage the marinade into the venison for maximum flavor absorption. Seal the bag or cover the dish and refrigerate for at least 4 hours, but preferably overnight.
3. Preheat your smoker to a steady temperature of 225°F (107°C).
4. After marinating, remove the venison roast from the bag and discard the marinade. Pat the roast dry with paper towels to promote a nice bark during smoking.
5. Position the venison roast on the smoker rack. Smoke the roast for approximately 4 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, using a meat thermometer for accuracy.
6. Once the desired temperature is reached, carefully remove the venison roast from the smoker and let it rest for at least 10 minutes. This resting period allows the juices to redistribute, ensuring a tender bite.
7. Slice the smoked venison roast against the grain and serve hot. Pair it with sides like roasted vegetables, mashed potatoes, or a crisp green salad for a well-rounded meal.