Sweet Brined Smoked Venison Roast
Ingredients:
For Brine / Cure:
•1 3 to 5 lbs venison roast
•6 tablespoons Morton's kosher salt
•6 tablespoons ground black pepper
•1.5 cups dark brown sugar
•1 cups dark Maple syrup (optional)
•3 cups water
•2 1/2 teaspoons Prague Powder #1 (pink salt) for a small roast, 1 Tbsp for large roast.
For Sweet Glaze:
•1/2 cup honey
. •1/4 cup brown sugar
Directions:
1 In a non-metallic container, mix the brine ingredients until dissolved.
2. Place the venison roast in the brine and place in the refrigerator for five days. Make sure the roast is completely covered. If not then make sure to turn the meat every day to get complete coverage.
3. After the brining is complete, rinse off all the brine from the roast.
4. Fill a container with enough cold water to cover the roast. Soak the roast in the water bath for 30 minutes.
5. Dry the roast with paper towels and place the roast on a rack to dry for 30 minutes.
6. While the roast is drying, heat the honey and brown sugar in a small sauce pan on low. Stir until it thickens and keep warm until ready to glaze the roast.
7. Liberally coat the roast with your favorite rub making sure to cover all the sides. I just use a combination of Chris’s Steak Seasoning and a rib rub.
8. Place the roast on a preheated smoker and cook until the internal temperature of the roast reaches 130 - 135 degrees.
9. During the smoking process, glaze the roast twice with the honey & brown sugar mixture.
10. Once the internal temperature of the roast reaches 130 - 135 degrees, place on a cooling rack for 20 minutes before slicing and serving.
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Ingredients:
For Brine / Cure:
•1 3 to 5 lbs venison roast
•6 tablespoons Morton's kosher salt
•6 tablespoons ground black pepper
•1.5 cups dark brown sugar
•1 cups dark Maple syrup (optional)
•3 cups water
•2 1/2 teaspoons Prague Powder #1 (pink salt) for a small roast, 1 Tbsp for large roast.
For Sweet Glaze:
•1/2 cup honey
. •1/4 cup brown sugar
Directions:
1 In a non-metallic container, mix the brine ingredients until dissolved.
2. Place the venison roast in the brine and place in the refrigerator for five days. Make sure the roast is completely covered. If not then make sure to turn the meat every day to get complete coverage.
3. After the brining is complete, rinse off all the brine from the roast.
4. Fill a container with enough cold water to cover the roast. Soak the roast in the water bath for 30 minutes.
5. Dry the roast with paper towels and place the roast on a rack to dry for 30 minutes.
6. While the roast is drying, heat the honey and brown sugar in a small sauce pan on low. Stir until it thickens and keep warm until ready to glaze the roast.
7. Liberally coat the roast with your favorite rub making sure to cover all the sides. I just use a combination of Chris’s Steak Seasoning and a rib rub.
8. Place the roast on a preheated smoker and cook until the internal temperature of the roast reaches 130 - 135 degrees.
9. During the smoking process, glaze the roast twice with the honey & brown sugar mixture.
10. Once the internal temperature of the roast reaches 130 - 135 degrees, place on a cooling rack for 20 minutes before slicing and serving.
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