Smoked Venison Roast
Elevate your outdoor cooking game with this indulgent Smoked Venison Roast recipe—a perfect choice for hunters, food enthusiasts, and anyone seeking bold, smoky flavors. This tender, 3-pound venison roast is coated in a mouthwatering dry rub made with smoked paprika, garlic, rosemary, and a hint of brown sugar for a sweet and savory kick. Slowly smoked over hickory or applewood at 225°F, the venison develops a rich, smoky crust while staying moist, thanks to a spritz of apple cider vinegar. With a cook time of just 4 hours and an effortless prep, this recipe ensures perfectly cooked meat bursting with natural flavor. Whether you're hosting a backyard BBQ or crafting an impressive holiday main dish, this smoked venison roast is an irresistible crowd-pleaser. Pair it with roasted vegetables or garlic mashed potatoes for the ultimate hearty feast.
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Recipe Information
Ingredients
- 3 pounds Venison roast
- 2 tablespoons Olive oil
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 2 teaspoons Smoked paprika
- 1 tablespoons Brown sugar
- 1 teaspoons Ground mustard
- 1 tablespoons Fresh rosemary (chopped)
- 2 tablespoons Apple cider vinegar
- 2 cups Wood chips (hickory or applewood)
- 4 cups Water
Instructions
Start by soaking the wood chips in water for at least 30 minutes while you prepare the venison roast.
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, ground mustard, and rosemary to create your dry rub.
Pat the venison roast dry with paper towels and coat it lightly with olive oil to help the dry rub adhere.
Generously sprinkle the dry rub over the venison roast, ensuring all sides are evenly coated. Press the rub into the meat gently with your hands.
Set up your smoker according to the manufacturer’s instructions and preheat it to 225°F (107°C).
Drain the soaked wood chips and place them in the smoker's smoking box or directly on hot coals, depending on your smoker model.
Place the venison roast on the smoker grate. Insert a meat thermometer into the thickest part of the roast to monitor its internal temperature.
If desired, mix apple cider vinegar with water in a spray bottle. Lightly mist the venison every hour to keep it moist and enhance flavor.
Smoke the venison roast for approximately 4 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Avoid overcooking as venison can become dry.
Once the desired temperature is reached, carefully remove the venison roast from the smoker and loosely wrap it in aluminum foil.
Let the roast rest for 15–20 minutes to allow the juices to redistribute.
Slice the venison roast against the grain into thin slices and serve immediately, accompanied by your favorite sides.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 3177 mg | 138% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 9.4 g | ||
| Protein | 412.7 g | 825% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 48.5 mg | 269% | |
| Potassium | 4548 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
