Did you know deer season opened in California last weekend in one of the state’s northern zones, and whitetail season is just a few weeks away in southern Florida and South Carolina?
Amazingly, we’re into hunting season! Hurray! Most of the country will still be sweatin’ to the oldies as summer hangs around for a while, but it’s not too early to start thinking about hunting.
That means it’s not too early to start thinking about delicious smoked venison roasts, shoulders and other tasty treats. One of the best things to do with a venison roast is a dry rub, either with salt and pepper or maybe some of your favorite spices.
D&DH Editor Dan Schmidt fired up his Weston smoker a few weeks ago and turned out a lip smackin’ roast his family devoured. Schmidt used a pork roast — the season’s still a couple of months away in Wisconsin, where he lives — but everything turned out dandy. Pork roasts are great practice for your upcoming venison smoking this season, too.
Here’s a great recipe for a smoked venison roast from DDH fan Tim Smart, who submitted it for our popular cookbook “We Kill It, We Grill It.” The book is packed with reader-submitted recipes that are mouth-watering and your family would love! Get It Here Now!
Smoked Roast with Dry Rub
1 Venison Roast
1/2 cup chili powder
1/2 cup salt
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup black pepper
1/4 cup sugar
2 Tbsp dry mustard
2 bay leaves
1/4 cup Creole seasoning
Combine ingredients, then generously coat and rub them into the roast. Start smoker with lump charcoal and some wood chips.* Let the roast smoke with indirect heat for 4 to 5 hours, checking every hour or so to regulate heat and spray roast with water. After 4 to 5 hours, remove from smoke rand place roast in high-sided pan with 1/4 inch of water. Cover with tinfoil and bake for an hour at 250 degrees.
* Let the wood chips soak in water for an hour or so before putting on the hot coals.
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