Smoked Venison Roast
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.
Equipment
Ingredients
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
- Chill the brine completely: Add the remaining cold water and refrigerate the brine before the shoulder goes in. Keep the meat fully submerged and brine it for 1 to 4 days, depending on how much flavor you want.
- 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.
- Smoke it low and steady: After braising, smoke the roast at 180 to 225 F for 1 1/2 to 2 hours, basting every 30 minutes with the reserved braising liquid. The smoke step here is for flavor, color, and bark, not for tenderizing the meat.
- Glaze near the end: Brush on the Dijon-brown sugar glaze after the smoke has set, then cook about 30 minutes more until the outside looks shiny and caramelized. You can glaze again if you go a little longer.
- Rest, then shred: Let the roast rest briefly after smoking, then pull it from the bone with forks or tongs while it is still warm. The post also notes that extra glaze works well over the shredded meat, especially for sandwiches.
Nutrition
Calories: 627kcal | Carbohydrates: 121g | Protein: 31g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 83mg | Sodium: 29169mg | Potassium: 559mg | Fiber: 3g | Sugar: 99g | Vitamin A: 2575IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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