Smoking venison, whether it is jerky or a roast, requires wood smoke and either a smoker or a barbecue grill. While you can cheat and give the meat a smoke flavor using one of the many "liquid smoke" products on the market, nothing beats using wood smoke to inject deer meat with a rich, smoky flavor. For some, smoking venison is an art form, but by following a few guidelines, even a novice can smoke a venison roast to perfection.
Instructions
1. Trim all visible fat and silver skin from the roast, using a sharp, flexible knife.
2. Set up your smoker according to the manufacturer's instructions. If using a barbecue grill, bring approximately 50 briquettes to a high heat. Separate the briquettes into two piles. Place an aluminum pan of water between the two piles of charcoal.
3. Add approximately 1 cup of soaked wood chips to the coals. You can use mesquite, hickory, apple or any hardwood chips for the smoking process.
4. Place the roast over on the grill centered over the water pan.
5. Place the lid on the grill, leaving the vents open. Maintain a temperature inside the grill of 225 to 300 degrees Fahrenheit by adding up to10 briquettes and 1/4 cup of wood chips per hour during the smoking process. Maintain the water level at 1 inch or deeper throughout the process.
6. Smoke the deer roast 8 to10 hours or until the internal temperature of the meat reaches 170 degrees Fahrenheit or higher.
Tags: barbecue grill, degrees Fahrenheit, , wood chips,