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Smoked venison roast placed on a white table, with a few slices cut off, with wedge fries around it.

Best Smoked Venison Roast Recipe

Jeri Walker
If you love smoked meat, you will love this recipe for smoked venison roast! This recipe is simple and easy to follow, and it will yield some of the most delicious smoked deer meat you have ever tasted! Don't let the tough texture of deer meat scare you away from cooking with it. This recipe turns ordinary venison into something juicy, tender, and flavorful, with an irresistible smoky flavor that everyone will love.
4.91 from 53 votes
Prep Time 5 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 35 mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 191 kcal

Equipment

  • 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 the smoker to 250 degrees F.
  • Trim any excess fat off the roast and remove any silver skin.
  • In a small bowl, combine the ingredients for the delicious spice rub.
  • Rub the deer roast all over with a light coating of olive oil.
  • 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 smoker lid, and smoke for about 1.5 hours, or until the internal temperature reaches 140 degrees.
  • Turn down the temperature to 'smoke', and smoke for 1 hour. This gives it extra smoke flavor and an extra tender roast.
  • Remove from smoker, cover with aluminum foil, and allow to rest for 10-15 minutes. Place meat on a cutting board and slice it into thin slices.
  • Serve with your favorite side dishes. Enjoy!

Video

Notes

Nutritional information is approximate and is meant as a guideline only.
Storage:
Place cooled venison roast in an airtight container or freezer-friendly bag, with all air removed.
FRIDGE: Store in refrigerator for up to 3 days.
FREEZER: Freeze for up to 3 months. To reheat, remove from the freezer and thaw overnight before reheating on stovetop or microwave until hot throughout. The vegetables may be a bit mushy, though, when you reheat them.  
Top Tips
  • Make sure that your roast is thawed completely before you start smoking it.
  • Always season the deer roast with a dry spice rub before smoking it. This will help to give the roast a delicious flavor that everyone will love.
  • Cook the deer roast in the smoker for 1.5 hours, then turn to 'smoke' and smoke it for an additional 1 hour. The internal temperature of the roast should be at least 145 degrees Fahrenheit before it is considered safe to eat. The longer it 'smokes' the stronger the smoke flavor will be.
  • Allow the deer roast to rest for 10 minutes before slicing and serving. This will help to ensure that the roast is juicy and flavorful.

Nutrition

Calories: 191kcalCarbohydrates: 39.1gProtein: 7.4gFat: 2.4gSaturated Fat: 0.4gSodium: 29.8mgPotassium: 476.4mgFiber: 2.7gSugar: 1.9gVitamin A: 12.1IUVitamin C: 35.5mgCalcium: 209.1mgIron: 2.1mg
Keyword how to smoke a deer roast, smoked deer roast, smoked venison roast, smoked venison roast recipe
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