Do you want to try a Venison Roast in the smoker recipe out, but aren’t sure where to start?
Let us take you through the process step by step with tips for smoked venison roast along the way.
This smoked meat recipe is for a 2-3 Pound Venison Roast which should feed around 4-6 people.
- What Cut is Venison Roast?
- How Long Does it Take to Smoke Venison Roast?
- What Temperature Should I Cook Venison Roast At?
- What Target Internal Temperature Should I Cook Venison to?
- What Should I Serve with Smoked Venison Roast?
- Smoked Venison Roast on the Pellet Grills
- What are the Best Woods for Smoking Venison?
- What Should I Spritz Venison Roast With?
- Should I Wrap my Venison Roast in Bacon?
- BBQ Dry Rub for Smoked Venison Roast
- Marinade for Smoked Venison Roast
- Venison Roast in the Smoker Recipe in 8 Easy Steps
What Cut is Venison Roast?
Venison roast is usually taken from the deer’s hindquarters, much like the eye of round that is often used for roast beef. Venison loin or backstrap is also one of the best meats to smoke, as is leg (haunch) of venison.
How Long Does it Take to Smoke Venison Roast?
It will take around 2-3 hours to smoke venison roast at 225°F. Remember you should cook to internal temperature not to timings which vary each time you smoke. You will also need to factor in around 15-20 minutes of crucial resting time to let the juices and moisture redistribute throughout the roast. It is hugely important not to overcook the venison, as unlike beef there is very little fat to keep the meat moist.
What Temperature Should I Cook Venison Roast At?
Smoke the venison roast low and slow at 225°F to ensure it takes on the maximum amount of smoke taste, and to create a great bark around the outside of the meat.
What Target Internal Temperature Should I Cook Venison to?
You should aim to cook your venison to a target internal temperature of 130-145°F or 54-63°C to achieve rare-medium rare respectively. Venison is best served pink because it can be easily overcooked and go dry, but if you must cook it medium to well the internal temperature should be 149-158°F or 65-70°C.
What Should I Serve with Smoked Venison Roast?
Due to the earthy, gamey, slightly sweet taste of venison it is best paired with woody, earthy vegetables and herbs such as:
- Sweet Potatoes
- Butternut Squash
It also pairs well with a red wine and dark chocolate sauce due to its natural sweetness.
Venison is also excellent with traditional Sunday roast accompaniments such as mashed potatoes, roast potatoes, gravy and steamed vegetables.
Smoked Venison Roast on the Pellet Grills
Put your wood pellets of choice into the hopper and turn your pellet smoker to the smoke setting. Once the pellets have ignited you can leave the lid open for 10 minutes to burn off any impurities. Get your temperature up to 225°F or 107°F and you’re ready to smoke the venison
What are the Best Woods for Smoking Venison?
If you like a mild fruity smoke flavour apple or cherry wood is perfect. If you want a more distinctive smoke taste hickory, pecan, walnut or mesquite are also great options to smoke with.
What Should I Spritz Venison Roast With?
Use apple cider vinegar, apple juice or cider to spritz the venison roast. You can also have a 50/50 mix of apple cider vinegar and apple juice or 50/50 mix of apple cider and apple cider vinegar.
Should I Wrap my Venison Roast in Bacon?
You can wrap a venison roast in bacon if you like, and this will certainly keep it moist. We prefer not to use bacon so as to avoid overpowering the taste of the venison. If you are using hickory wood you definitely won’t need bacon because hickory smoke has a natural bacon-like taste.
BBQ Dry Rub for Smoked Venison Roast
- 1½ teaspoons coarse salt (try our smoked salt recipe for extra flavour)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Mix together throughly in a bowl to combine.
Marinade for Smoked Venison Roast
We are going to marinade the venison roast in a ziplock bag for at least 3 hours or preferably overnight if you have the time. This is a backup plan to make sure the meat doesn’t dry out in the smoker, but it’s also a great way to add flavour.
Venison Marinade Ingredients
- Just enough Beef or Venison Broth/Stock to Cover the Meat
- 2-3 sprigs of Rosemary
- 2 Whole Peeled Cloves of Garlic
- 6-8 Whole Peppercorns
- 1 Tablespoon Brown Sugar
You won’t need to add salt because the stock should be salty enough in itself.
Venison Roast in the Smoker Recipe in 8 Easy Steps
- Put your Venison in a ziplock bag with marinade ingredients and place in the fridge overnight
- Remove from the fridge an hour before smoking
- Rub your Venison Roast all over with a binder such as mustard/oil/butter
- Coat the venison all over top, bottom and sides with dry rub
- Place in a preheated smoker at 225°F over indirect heat and close the lid
- Check Venison after an hour and spritz to stop it drying out
- Brush with BBQ Sauce if desired for the last 15-20 Minutes
- Once Internal Temp is 130-145°F at the Thickest Part Remove Venison & Leave to Rest 15-20 minutes
If you enjoyed this article for smoked venison try this one on smoker recipe for brisket.
For another great recipe for venison roast in the smoker try here:Yum
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