At a glance
Trim a hindquarter venison roast of all silverskin, dry brine it overnight and rub it with garlic, rosemary and pepper. Drape bacon over the top for moisture if you like. Smoke it at 225°F until it reaches 125°F to 130°F, about 2 to 2 1/2 hours, then rest it and slice it thin. The USDA lists 160°F for venison roasts.
Most deer hunters end up with several hindquarter roasts in the freezer, and many of them end up dry and tough. Smoking is one of the best ways to cook them. A gentle smoke at 225°F brings the meat up slowly so it stays pink and juicy, and thin slicing across the grain makes every bite tender.
Which venison roasts to smoke
The best roasts for this method come from the hindquarter: top round, bottom round, sirloin tip and rump. They are lean, fine grained and tender when cooked to medium rare. Front shoulder and shank roasts are full of connective tissue and need a long, slow cook until they pull apart, as in our smoked venison shoulder.
Adding fat
Venison fat tastes waxy and strong, so trim it all off. To add richness and keep the surface moist, rub the roast with olive oil or bacon fat, or drape strips of bacon over the top while it smokes. Remove the bacon before searing if you want a crust.
Recipe
Smoked Venison Roast
- Prep
- 20 min
- Cook
- 2 hr 30 min
- Rest
- 15 min
- Total
- 3 hr 5 min plus overnight dry brine
- Makes
- 6 servings
- Smoker 225°F (107°C)
- Pull at 125°F to 130°F (52°C to 54°C)
- Most cooks serve it at 130°F to 140°F (54°C to 60°C); USDA lists 160°F (71°C) for venison roasts
Ingredients
Venison
- 1 venison hindquarter roast (top round, sirloin or rump), 2 to 3 lb (0.9 to 1.4 kg)
- 2 tsp kosher salt
- 2 tbsp olive oil
- 6 to 8 slices thin bacon (optional)
Rub
- 1 tbsp coarse black pepper
- 4 garlic cloves, grated
- 1 tbsp chopped fresh rosemary
- 1 tsp dried thyme
- 1/2 tsp juniper berries, crushed (optional)
Equipment
- Smoker
- Probe thermometer
- Butcher twine
Method
- Trim all silverskin, fat and connective tissue from the roast. Tie it into an even shape with butcher twine.
- Salt the roast all over and refrigerate it uncovered overnight.
- Heat the smoker to 225°F (107°C) with oak, cherry or hickory.
- Mix the oil with the pepper, garlic, rosemary, thyme and juniper and rub it over the roast. Drape the bacon over the top if using.
- Insert a probe thermometer and smoke until the center reaches 125°F to 130°F (52°C to 54°C), about 2 to 2 1/2 hours.
- For a darker crust, remove the bacon and sear the roast in a hot pan for 1 minute per side.
- Rest for 10 to 15 minutes, then slice thinly across the grain.
Notes
- Venison has almost no fat inside the meat. It turns dry and livery past medium, so a thermometer is essential.
- Front shoulder and shank roasts are too tough for this method. Use them for pulled venison instead.
Doneness and food safety
The USDA lists 160°F for roasts of venison and other game. Many hunters cook venison roasts to medium rare or medium, 130°F to 140°F, because it becomes dry above that. Choose the doneness you are comfortable with. The same choice applies to our smoked venison backstrap and elk roast.
Frequently asked questions
How long does it take to smoke a venison roast?
About 2 to 2 1/2 hours at 225°F for a 2 to 3 lb roast to reach 125°F to 130°F.
How do I keep venison from tasting gamey?
Trim all fat and silverskin and do not overcook it. A quick soak in buttermilk overnight also mellows strong flavored meat.
What is the best wood for venison?
Oak, hickory and cherry all work well. Mesquite can be harsh with lean game.
Sources: USDA: Roasting those other holiday meats.