Smoked Venison Roast

Smoked venison roast is an excellent introduction to game meats and is equally
enjoyable for those familiar with venison. Every slice is incredibly succulent,
and the rich earthy flavor of the meat comes through beautifully. That rich
earthiness is made better with crushed peppercorns and fresh herbs to finish!
Use oak or hickory pellets if you’re a fan of smoking woods with a medium
intensity, or go fruity for a more balanced profile.

Servings: 6

Author:

Prep Time
10 minutes

Cook Time
1 hour, 25 minutes

Total Time
1 hour, 35 minutes

Course:

Main Course

Cuisine:

American

Keywords:

Smoked Venison

Instructions

1 Preheat your Z-Grills (preferably with branded wood pellets) or other wood
pellet grill to 250 degrees Fahrenheit.
2 Pat the venison roast dry with paper towels and use a sharp knife to trim any
excess fat off the roast. Also, remove any silver skin. It will not render.
3 In a small bowl, combine the sugar, salt, pepper, garlic powder, onion powder,
and dried herbs. This is the dry rub.
4 Rub the roast with oil, then apply the rub all over.
5 Transfer the venison roast to the pellet grill, close the lid, and smoke for 1
hour and 15 minutes or until the internal temperature is at least 130 degrees
Fahrenheit.
6 Increase the grill’s temperature to 425 degrees Fahrenheit. Close the grill and
cook for 10-15 more minutes or until browned on the exterior and the internal
temperature is at least 140 degrees Fahrenheit.
7 Remove the roast from the grill, loosely tent it with foil, and rest for 10
minutes.
8 Thinly slice the venison roast, garnish with crushed peppercorns and fresh
parsley, then serve.

Smoked Venison Roast

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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