About the Recipe
Simple and quick smoke for a very tasty venison roast. This is one for your friends that "don't like deer meat!" Be sure not to over cook it...140F is perfection.
Ingredients
3 lb venison roast (I used the bottom round)
How to BBQ Right Texas Brisket Rub
2 oz. Clarified Butter, melted
Cooking Tools:
Chard Products - Premium Vacuum Sealer
Chard Products - Stainless Steel Injector
Chard Products - Game Processing Board
Kamado Joe Classic III
FoGo Premium Lump Charcoal
Preparation
Trim fat and second skin from the roast.
Warm clarified butter to a liquid consistency. Be sure to let it cool before injecting.
Inject the clarified butter in multiple places on the roast. Squirt any excess on the outside of the roast.
Season liberally with How To BBQ Right Texas Brisket Rub.
Place in a vacuum seal bag and seal. This will pull the clarified butter into the meat even more. Place in the refrigerator until the grill is up to temp. You can do this the day, or a couple of days ahead of the cook.
Light smoker and stabilize at 250F. I used the Kamado Joe and FoGo Premium Lump Charcoal and a chunk of hickory. Any smoker can be used, just smoke at 250F.
Remove from smoker when the roast reached 140F internal temp. Cover and let rest for at least 15 minutes.
Slice and enjoy!