The Ultimate Smoked Venison Roast

There is nothing like a smoked venison roast in the middle of chilly deer season. Whether it is a big-bodied whitetail or a mule deer, this smoked venison shoulder is built to feed a crowd of hungry hunters and stay juicy on the table for a long time.

Instead of smoking a whole-muscle hind leg roast to a slicing temperature like for my venison ham, this recipe uses a bone-in venison shoulder and treats it like the very tough cut it is. We brine it, braise it until tender, then give it a clean, traditional smoke application and a sticky glaze. The result is perfect fork-tender meat that still has great smoke flavor and natural juices.

Want more smoked venison recipes? Check out my smoked backstrap, venison salami, and venison snack sticks when you are done here.

This Method Works For Tough Cuts

You can smoke venison a lot of different ways. But there is one basic principle with deer shoulders and neck roasts: these types of muscles are full of connective tissue. If you hit it with high heat from the start and with no moist cooking method, it will contract muscle fibers and fight you the whole way.

Here is how we avoid that obvious challenge while adding moisture and achieving deep smoke flavor.

• Brine for flavor and moisture
  The shoulder sits in a simple brine of salt, sugar, and aromatics. There is a mild osmotic effect: salt and sugar move into the meat while drawing in a bit of water. That seasons the roast all the way through and helps protect it from excessive amounts of moisture loss later.
• Slow cook first, smoke second
  Instead of relying on the smoker alone to tenderize a huge hunk of meat, we first braise the shoulder at low temperatures in a crockpot or the oven. We cook until the internal doneness of the meat is just fork-tender. Only then do we move it to the smoker. That means a much shorter smoke time and less stress over hitting a desired internal temperature. This also means a clean smoke flavor that hasn’t been washed away.
  
  And of course, if you would like to smoke first and then braise, this will work. Just remember, the flavors will not be as pronounced.
• Gentle smoke at low temperatures
  Once the shoulder is tender, we smoke it at a low temperature (around 180–225°F). At this stage the overall smoke time is about building flavor, color, and bark while keeping all those natural juices inside. The easiest way to manage this is with a wood pellet grill (Traeger, etc.), an electric woodchip smoker, or a similar setup. But any smoker you are comfortable with will work, as long as you can control the temperature.
• Baste during the smoke
  Basting the meat also helps prevent unwanted moisture loss while smoking. Trust me, you don’t want to skip this step when smoking lean cuts of meat like these. Your final product can be as tough as shoe leather if you overcook it by even a hair.
• Sweet and tangy glaze
  A quick glaze of brown sugar, Dijon mustard, sorghum or honey, and apple cider vinegar caramelizes over the top of the meat and gives you that sticky, shiny finish that makes everyone reach for a second sandwich. If you don’t want to make your own glaze, you can buy one from the store or sub in barbecue sauce.

Step-by-Step: How To Smoke A Deer Roast

1. Brine the venison shoulder

1. Heat 1 quart (4 cups) of the water from the 1 gallon listed until it simmers.
2. Pour the hot water into a large pot or container big enough to hold the venison shoulder or neck.
3. Add the kosher salt, brown sugar, sorghum, pink salt (if using), whole pepper, and dried thyme. Stir until the salt and sugar dissolve.
4. Add the remaining 3 quarts of cold water and chill the brine in the refrigerator until it is thoroughly cold.
5. Submerge the venison shoulder in the brine. If it floats, place a plate or small lid on top to keep the meat below the surface.
6. Cover with plastic wrap or a lid and refrigerate for 1 to 4 days. The longer the brine, the richer the flavor.

2. Slow cook (first cook)

You have two options here: crockpot or oven. Both follow the same basic principle: low temperatures, plenty of liquid, and enough time to break down the connective tissue in this lesser-known cut. At this stage, do not stress about a specific desired internal temperature.

You are looking for the tenderness of the meat. When a fork slides in easily and you can start to pull it apart, the first cook is done. If this is your first time cooking a smoked deer shoulder, remember: this long time in liquid is what makes the shoulder forgiving later in the smoker.

Crockpot method

1. Place the venison in a large slow cooker.
2. Add the onion, garlic, and carrot.
3. Add water until it covers the meat about three-quarters of the way up.
4. Place the lid on and cook on the low setting until the meat is just fork-tender. This usually takes 8 to 12 hours, depending on the size of the shoulder and whether your deer was from smaller-bodied animals or bigger-bodied animals.

Oven method

1. Place the venison in a deep, large roasting pan.
2. Add the onion, garlic, and carrot.
3. Add water until it covers the meat about three-quarters of the way up.
4. Cover tightly with tin foil and bake in a 325°F oven until the meat is just fork-tender, usually 5 to 6½ hours.

3. Cool and Rest in the Braising Liquid

You can skip this step, but there are two very important things to keep in mind before you make this decision. This step accomplishes three things. One: It allows the meat to rest and absorb some of the cooking liquid, which helps with juiciness. Two: Once the meat has had time to chill, it also firms up a bit, making it easier to transfer without falling apart. Three: With the meat fully chilled, it can be left on the smoker for a longer period of time with a lower risk of overcooking.

1. Turn off the heat. Let the shoulder rest in the hot cooking liquid on the counter until it cools to room temperature.
2. Cover the crockpot insert or roasting pan and refrigerate everything together for at least 8 hours or overnight.

4. Make the glaze

1. Add all the glaze ingredients (Dijon mustard, brown sugar, sorghum or honey, garlic powder, apple cider vinegar) to a small microwave-safe bowl. You can also warm the glaze gently in a small saucepan over low heat.
2. Microwave for 30 seconds, then stir to combine.
3. Repeat in 30 second bursts, if needed, until the mixture is smooth and the sugar is dissolved.

5. Smoke the venison (second cook)

You do not need butcher paper or a butcher paper-wrapped parcel here, because the meat is already tender and well-hydrated. Just let the smoke roll over it.

1. After chilling the meat, preheat your smoker, wood pellet grill, or electric smoker to between 180 and 225°F. The exact temperature of the smoker is less important than keeping it steady and low.
2. Carefully lift the venison out of the chilled cooking liquid and place it on a baking tray or rack that fits inside your smoker. A smaller roast is easier to handle. If you’re using a huge shoulder, you can try to trim it down a little using a sharp knife.
3. Reserve the braising liquid for basting.
4. Smoke the venison roast for 1½ to 2 hours, basting every 30 minutes with the cooking liquid. At this point, the overall smoke time is all about building flavor and warming the meat throughout.

6. Glaze and finish

1. Brush a generous amount of the glaze all over the top of the meat and down the sides.
2. Smoke for an additional 30 minutes, glazing again if you decide to go longer.
3. When the glaze has set and the outside looks shiny and caramelized, remove the smoked venison roast from the smoker. This is where you want to take a photo of your hard work before you tear into it. You can serve the smoked deer roast just like this, or give it a quick char under a broiler if you want crispy edges. Just be careful not to burn the glaze.
4. Let it rest briefly on a cutting board or in a roasting pan. Using thongs or two forks, pull the meat from the bone. It should shred easily.

After shredding, I like to top the meat with extra glaze. I serve leftovers on sanwiches piled high with cheese, mayo and tomatoes.

THE BEST WOOD OPTIONS

When it comes to smoking deer meat, I have a few different woods that I like to use. Hickory, oak, maple, and cherry wood are all good options, but my choice of wood is pecan.

Looking for more venison recipes?

• Pulled Venison
• Venison and Rice Bowls
• The Ultimate Venison Marinade
• Master Venison Brine
• Venison Burgers

Lastly, if you make this smoked venison roast recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.

Smoked Venison Roast

Author: Larry White

Smoked venison roast that’s been brined, slow-cooked until fork-tender, then smoked low and slow with a sweet, tangy glaze. Juicy, smoky pulled venison perfect for sandwiches, platters, or your next deer camp feast.

5 from 18 votes

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Course Main Course

Cuisine American

Prep Time15 minutes mins

Cook Time16 hours hrs

Servings: 4

Equipment

• Wood Chips

Ingredients 

1x2x3x

For the venison brine

• ▢ 1 bone-in venison shoulder
• ▢ 1 gallon of water
• ▢ 1 cup kosher salt
• ▢ 1 cup brown sugar
• ▢ ½ cup sorghum (honey also works)
• ▢ 1 teaspoon pink salt, (instacure No. 1) *Optional
• ▢ 1 teaspoon whole black pepper
• ▢ 1 teaspoon dried thyme

For slow cooking

• ▢ ½ of an onion, chopped
• ▢ 1 head of garlic
• ▢ 1 large carrot, chopped

For the glaze

• ▢ ¼ cup dijon mustard
• ▢ ½ cup brown sugar
• ▢ ¼ cup sorghum or honey
• ▢ ½ teaspoon garlic powder
• ▢ 1 tablespoon apple cider vinegar

Instructions

For the Brine

• Make the venison brine. Heat one quart (4 cups) of water from the 1 gallon of water listed in the ingredients to a simmer. Pour the hot water into a large bowl or pot that is big enough to fit the venison shoulder.

  Add the remaining brine ingredients (not the venison), and stir until the salt and sugar have dissolved. Pour in the remaining 3 quarts of water to the brine. Place in the refrigerator until it is thoroughly chilled.
• After the brine has chilled, add the venison shoulder, ensuring that it is fully covered. You may need to add a plate to weigh the meat down enough to stay submerged. Let the meat brine in the refrigerator for 1 to 4 days. The longer the brine, the richer the flavor.

Braising (The First Cook)

• Crockpot Method: Remove the venison from the brine and place it into a slow cooker (crockpot). Add the head of garlic, onion and carrots. Cover the venison ¾ of the way with water. Place the lid on the slow cooker and cook on the “low setting” until just tender. This can take anywhere from 8 to 12 hours.
• Oven Method: Place the meat in a large roasting pan, add the garlic, onion and carrots. Cover the meat 3/4 of the way with water. Cover tightly with aluminum foil and bake in a 325-degree F oven until just fork tender. This can take between 5 and 6 1/2 hours.

Rest the Meat

• Turn off the heat and let the meat rest in the cooking liquid on the kitchen counter until it has cooled to room temperature.
• Cover and place in the crockpot insert or braising dish in the refrigerator for 8 hours or overnight.

Make the glaze

• Place all of the glaze ingredients into a microwave-safe small bowl. Heat for 30 seconds and then stir to combine the ingredients. If needed, microwave in 30-second increments until the mixture can be easily stirred and dissolved.

Smoke the Venison Shoulder

• The next day, heat your smoker between 180 and 225 degrees F.
• Remove from the cooking liquid and place roast on a baking tray that will fit inside of the smoker. Reserve the cooking liquid for basting the meat.
• Smoke the venison for up to 1 ½ to 2 hours while basting with the cooking liquid every 30 minutes.
• Glaze the meat. Brush a generous amount of the glaze all over the outside of the roast (see glaze directions below). Smoke for an additional 30 minutes. You can smoke longer than 30 minutes, but I recommend basting with more glaze if doing so.
• You can eat the smoked deer roast as is or char it a little under your oven’s broiler or on the grill.

NOTES

• Wood choices for smoked venison shoulder: pecan, hickory, oak, maple, or cherry; avoid very strong mesquite for this cut.
• Do not chase a specific internal temperature after braising; focus on smoke flavor, color, glaze, and warming the meat throughout.
• If using a dry rub, go light on salt because the brine already seasons the meat.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!