Smoked Venison Roast

There is nothing like a smoked venison roast in the middle of chilly deer season. Whether it is a whitetail or a mule deer, this smoked venison roast is perfect for your dinner table at home or deer camp.

Unlike my venison ham, which is cooked to a slicing temperature, this recipe uses a different technique. The roast is brined, braised until tender, then finished in the smoker with a sticky glaze. The result is juicy, fork-tender venison with plenty of smoky flavor.

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

Choosing the Right Venison Roast

The term “venison roast” can be confusing because hunters and processors use it to refer to several different cuts. The cut most commonly called a roast is the sirloin tip, often referred to as the football roast, but you may also hear the top round, bottom round, shoulder, or even a neck roast called a “roast.”

If you’re not sure which cut you have, my guides to venison round cuts and venison hind quarter cuts can help you identify the different cuts. Knowing which cut you have matters because different venison roasts contain different amounts of connective tissue.

The sirloin tip, shoulder, and neck contain more connective tissue than the top round and bottom round, which are comparatively leaner and less connective. The top and bottom rounds will still work with this recipe, but they won’t become quite as tender as the sirloin tip, shoulder, or neck when cooked this way.

If you cook them with relatively high, dry heat from the start, the muscle fibers tighten while the connective tissue remains tight. This means less smoke penetration. Remember, smoking deer meat is the same as smoking pork.

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 draw water into the meat. 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 meat reaches just fork-tender doneness. 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 venison 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.

How to Make a Smoked Venison Roast

1. Brine the Meat

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 roast.
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 sandwiches 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 are all good options, but my choice is pecan.

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. It's perfect for sandwiches, platters, or your next deer camp dinner.

5 from 19 votes

Print Recipe Pin Recipe

Servings: 4

Prep Time: 15 minutes mins

Cook Time: 16 hours hrs

Course: Main Course

Cuisine: American

Equipment

• Wood Chips

Ingredients 

1x2x3x

For the venison brine

• ▢ 3 to 5 pound venison roast (See notes for cut options)
• ▢ 1 gallon of water
• ▢ 1 cup kosher salt
• ▢ 1 cup brown sugar
• ▢ ½ cup Honey (sorghum 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 Honey (or sorghum)
• ▢ ½ teaspoon garlic powder
• ▢ 1 tablespoon apple cider vinegar

Cook ModePrevent your screen from going dark

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 roast.

  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 roast, ensuring that it is fully covered. You may need to add a plate to weigh the meat down enough to keep it 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 Roast

• 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

• Important Notes on Cuts: In wild game cooking, the term “roast” can refer to several different cuts of venison. The sirloin tip, often called the football roast, is a popular choice, but you can also use the top round, bottom round, or shoulder. A bone-in deer shoulder will work as well.
  Whichever cut you choose, use a roast or a mixture of large roasts that weigh between 3 and 5 pounds. If you need help identifying these cuts, check out my guides on venison rounds and venison hind quarter cuts.
  
  
• Braise before smoking: This method is built for tough cuts like shoulder or neck, so cook the roast in the slow cooker or oven first until it is just fork-tender. Do not worry about a target internal temperature at this stage.
• Cover only partway: Add water only until it comes about three-quarters of the way up the roast. That keeps it braising instead of boiling.
• Go by tenderness, not time: In the slow cooker, it usually takes 8 to 12 hours on low. In the oven, it usually takes 5 to 6 1/2 hours at 325 F.
• Chill it in the liquid: If you have time, let the roast cool to room temperature in the braising liquid, then refrigerate it overnight. This helps it stay juicier, makes it easier to handle, and lowers the risk of overcooking during the smoke.

Nutrition

Calories: 943kcal | Carbohydrates: 138g | Protein: 80g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 289mg | Sodium: 29304mg | Potassium: 1350mg | Fiber: 2g | Sugar: 134g | Vitamin A: 2575IU | Vitamin C: 3mg | Calcium: 165mg | Iron: 13mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

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