• In a large pot bring add the water and the remaining brine ingredients. Bring to a simmer and stir to dissolve the salt and sugar. Remove from the heat, allow to cool to room temperature and refrigerate until thoroughly chilled.
• Add the venison roast to the brine. Place a plate on top of the meat to keep completely submerged. Cover and refrigerate for 3 days.
• Remove the venison from the brine, rinse it and then dry it thoroughly. Discard the brine.
• In a small container mix the juniper, black pepper and coriander until evenly combined. Coat the venison completely with these spices.

Smoking option # 1

• Smoke the meat between 150 and 180 degrees F. for two to three hours. Then increase your smokers temperature to 200 degrees F and smoke until the internal temperature reach 140 degrees F. (:)

Smoking option # 2

• If you don't have enough time for option # 1, smoke the meat at 200 degrees F until the internal temperature reaches 140 degrees F.

Rest the Meat

• After the meat is cooked, wrap loosely in aluminum foil. Then wrap this in kitchen towels and allow to rest for at least 45 minutes before slicing.