Roasts aren’t just for slow cookers; when smoked, the meat is equally delicious. For the most tender results, brine the roast overnight; for the brine, combine 2 quarts of warm water with ½ cup kosher salt, stirring until the salt dissolves. Let it come to room temperature, then add the roast and refrigerate until you are ready to smoke. I prefer applewood chips for this recipe.
Prep Time:
15 minutes
Cook Time:
4 to 5 hours
Serves:
8 to 10
For the smoked venison roast
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon packed brown sugar
2 teaspoons freshly ground black pepper
2 teaspoons dried basil
¼ teaspoon cayenne pepper
1 (3- to 4-pound) boneless venison roast
For the blackberry BBQ sauce
2 cups frozen or fresh blackberries
¾ cup apple cider vinegar
⅓ cup ketchup
1 large shallot, minced, or 2 teaspoons onion powder
2 teaspoons minced or grated fresh ginger
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1.
Preheat an electric smoker to 225°F.
2.
To prepare the smoked venison roast:
In a small bowl, combine the garlic powder, onion powder, salt, brown sugar, pepper, basil, and cayenne.
3.
Pat the venison roast dry with a paper towel. Season the roast with the spice rub evenly on all sides.
4.
Place the roast in the smoker. Smoke for 4 to 5 hours, until the internal temperature of 135°F (for medium), or smoke the meat to your desired degree of doneness.
5.
To make the blackberry BBQ sauce:
In a medium saucepan, combine the blackberries, vinegar, ketchup, shallot, ginger, salt, and pepper. Simmer over medium heat, stirring occasionally, for 20 minutes. Remove the pan from the heat. With an immersion blender, puree the sauce until smooth. If necessary, reheat the sauce over low heat before serving.
6.
Transfer the roast to a cutting board and let it rest for 10 minutes. Slice the venison and serve it with the sauce.
Pro Tip:
If you don’t have an immersion blender, let the sauce cool for 1
0 minutes, then puree half the mixture at a time in a blender until smooth. Return the pureed sauce to the saucepan to ke
ep warm.
