Smoked venison roast
Apr 24, 2011 21:58:48 GMT -5
Post by brute on Apr 24, 2011 21:58:48 GMT -5
Just finished off a rump roast of venison that was my first trek into smoked venison, Started with a 4# roast trimmed of fat and silver flesh.Used a mixture of 1 pint yellow mustard,1/8 cup of ground black pepper and 1/16 cup of table salt. Mixed the ingredients and coated the roast,then put a few strips of bacon on top of roast to aid in retaining moisture. Smoked for 4 hrs at 225 degrees using hickory chips ,Slathered on some BBQ sauce for the last 30 mins. to get a bit of caramelization. Let rest for 20 mins. sliced and served. Right tasty for my first attempt.
