Smoked Venison Roast

Marinade Ingredients:
1/2 cup brown sugar
1 cup worcestershire sauce
1/4 cup soy sauce
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1/2 tsp chili powder

Mix all ingredients together and pour over the venison roast in a gallon zip lock bag. Allow it to marinade for 8-12 hours. Mine marinated for 24+ hours due to lack of time to smoke it.

Smoking instructions:
Set your Saffire Grill or smoker to 200-225 degrees indirect cooking. I added apple wood chips every 15 minutes for the first 45 minutes. Pull the roast when the internal temp teaches 145-165 degrees (depending on preferred doneness). I pulled mine at 160 degrees. 

I then wrapped it in tin foil and placed it in the refrigerator to stop the cooking process. Once it cooled I sliced it for sandwiches. ​​

By:Pro Staffer Brad Wilcox