Make this easy Smoked Venison Roast on a pellet grill recipe with your deer roast! Don't worry about the tough texture of deer meat - this recipe will make it juicy, tender, and full of delicious smoky flavor.
If you like this recipe, check out Pan-Seared Venison Backstrap next!
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I love cooking venison, especially roasts. Smoking venison on the pellet grill always makes it juicy and tender, whether a venison leg roast or a neck roast.
Some people say venison tastes gamey, but I find it quite delicious. When smoked, venison takes on a rich, smoky flavor that is perfect for any meal.
You can even make this easy homemade Au Jus Gravy Recipe to go with it. You don't even need drippings!
❤️Why you will love this smoked venison roast recipe
- Venison is lean. Venison is a lean meat, low in fat and calories, and it's a good source of protein, vitamin B12, niacin, and zinc.
- Easy to make. The pellet grill does most of the work with only a few minutes of prep required - pretty much hands-off cooking.
- Juicy and tender. The smoker cooks venison low and slow, keeping the meat juicy and tender. The slow cooking process helps to break down the tough connective tissue.
- Flavorful. The smoke enhances the natural flavor of the venison, and the dry rub adds terrific flavor.
🧂 Recipe Ingredients
This venison roast is easy to make with simple ingredients.
- Venison roast. The recipe calls for a 2 to 3-pound roast. You could also use an elk roast, moose roast, or beef roast at least 1 inch thick.
- Olive oil. This is so the dry rub has something to stick to. You could also use avocado oil.
- Homemade dry rub made with chili powder, brown sugar, garlic powder, onion powder, paprika, oregano, kosher salt, and black pepper. You could also use your favorite spice rub.
See the printable recipe card for quantities and a complete list of ingredients.
♨️ How To Smoke Venison Roast On A Pellet Grill
Step-By-Step Instructions
Step 1: Preheat your pellet smoker to 250 degrees F. You can use a Traeger smoker, a Pit Boss smoker, or an electric smoker. Top up with wood pellets or wood chips.
Step 2: Trim excess fat off the roast and remove any silver skin, as it is tough and may leave more of a gamey taste. Use a paper towel to pat it dry.
Step 3: Rub the deer roast all over with a light coating of olive oil. This will help the spice rub adhere to the roast.
Step 4: Combine the ingredients for the homemade rub in a small bowl. Sprinkle the dry rub all over the outside of the roast. Use your fingers to push the rub into the sides of the roast so it doesn't fall off.
Step 5: Place roast in the preheated smoker directly on the grill grate. Close the lid and smoke for 1.5 hours.
Step 6: After smoking for 1.5 hours, lower the heat to 'SMOKE' and smoke venison for one more hour. This extra smoke flavor will give the smoked meat even more flavor!
Aim for an internal temperature of 135°F for a medium-rare venison roast. I take mine off between 135°F and 145°F. However, according to FoodSafety.gov, venison should be cooked to 160°F.
Step 7: Remove the roast from the smoker, cover it with aluminum foil, and let it rest for 15 minutes. Place the meat on a cutting board, slice and serve with your favorite sides.
Top Tip
The cooking time can vary depending on several factors, including the size of the deer roast, the type of grill, the cooking temperature, and the outside temperature.
📖 Variations
- Spicy: Add red chili flakes or cayenne pepper to the spice rub.
- Garlic: Make slits in the meat with a sharp knife and insert a few whole garlic cloves.
- Adjust sweetness: To add more sweetness, increase the amount of brown sugar. Reduce or omit the brown sugar in the rub to make it less sweet.
- Saucy - Add your favorite barbecue sauce during the last few minutes of smoking.
- Deluxe - Wrap several slices of bacon around the roast for extra flavor.
💭 Expert Tips
- Make sure your roast is thawed entirely.
- Let it come to room temperature for 30 minutes before placing it on the smoker.
- The longer it 'smokes,' the stronger the smoke flavor will be.
- Garnish with fresh herbs like rosemary or thyme.
❓ Frequently asked questions (FAQs)
Venison is the meat of any deer. It resembles roast beef in color and texture but is much less fatty.
The venison roast will last 3 days in the fridge and 2-3 months in the freezer if placed in an airtight container.
It takes about 2.5 hours to smoke a venison roast at 250 degrees F.
Venison roast is best cooked at a temperature of 250 degrees Fahrenheit.
I like hickory wood pellets best, but pecan, mesquite, apple, cherry, and Signature or Competition blend pellets are also good.
🥗 What To Serve With Smoked Deer Roast?
I like to serve this roast with Smoked Corn on the Cob, Smoked Baked Beans with Bacon, and Creamy Bacon Ranch Pasta Salad or Creamy Coleslaw with Mayo.
It also goes great with Broccoli Crunch Salad and Smoked Baked Potatoes on Pellet Grill or Ultra Crispy Air Fryer Potatoes.
👩🏻🍳 More Venison Recipes You'll Love
If You Love This Smoked Deer Roast
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This Pellet Smoked Deer Roast is a must-try for a lover of wild game meats! Please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below!
Recipe
Smoked Venison Roast On Pellet Grill
Ingredients
- 2-3 pound venison roast
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 2 teaspoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat your smoker to 250 degrees F.
- Trim any excess fat off the roast and remove any silver skin.
- Rub the deer roast all over with a light coating of olive oil.
- In a small bowl, combine the ingredients for the delicious spice rub.
- Sprinkle the dry rub all over the roast. Make sure you cover all sides of the roast. Place roast in the smoker, directly on the wire rack.
- Close the lid and smoke for 1.5 hours or until the internal temperature reaches 140 degrees F.
- Turn the temperature to 'Smoke', and smoke for 1 hour. This gives it extra smoke flavor and an extra tender roast.
- Remove the roast from the smoker, cover it with aluminum foil, and let it rest for 15 minutes. Place meat on a cutting board and slice it into thin slices.
- Serve with your favorite side dishes. Enjoy!
Video
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Recipe Notes:
- Make sure your roast is thawed entirely.
- Let it come to room temperature for 30 minutes before placing it on the smoker.
- The longer it 'smokes,' the stronger the smoke flavor will be.
- Garnish with fresh herbs like rosemary or thyme.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Geoffrey Anderson says
This year for Xmas 2024 will be the 4th Xmas I use this recipe to smoke a venison roast. It’s almost a tradition at this point with this recipe. Everyone in our family group craves this every Xmas now it’s almost like they demand for it! Definitely do it this way and make sure you pull it off around 135 degrees as that the temp I take it off the smoker and Tin foil it for 30 min and it hits a internal of 140 degrees. When I cut into it it’s wicked juicy and unbelievable and the rub give it a great taste.
Jeri Walker says
This makes me so happy to hear! It's fantastic that this recipe has become a Christmas tradition for your family. Thank you for sharing your tips too for an extra juicy roast! I love that your family demands it every year now! Happy smoking and Merry Christmas! 🙂
Gary says
Just made this in the pellet smoker 2 days ago. Turned out delicious, sort of like a smokey/spicy prime rib. Just know that venision is not as fatty as beef, it will not be as juicy. That isn't to say it is a dry meat (unless you overcook it).
Jeri Walker says
I'm glad you enjoyed it Gary! Great point about venison! It is leaner but still so flavorful when cooked just right! 🙂
Amy Hopkins says
It’s in the smoker now! Really looking forward to it! What is the ‘smoke’ temp? I’m not sure the Traeger has that
Jeri Walker says
Great question Amy! If you don't have the 'Smoke' setting, set the temperature to 200°F. Let me know how it turns out!
James says
even though we have not tried this yet but it sounds good I'll give it a try whenever I get home deer,have you ever ate the lungs of a deer they are tender and no bones
Jeri Walker says
Thanks so much, James! I have never tried the lungs, but I'll keep it in mind!
Katie Youngs says
Venison is one of my favorites! I'm definitely trying it in the smoker soon!