BBQ Venison

It doesn’t matter if you hunt, or just cook it. It’s O-SOO Good!!!!

[ingredients title=”Ingredients”]

• 1 (3 lb) venison roast (deer)
• Season All
• 3/4 cup Red Wine Vinegar
• 3/4 cup Vegetable oil
• 3/4 Ketchup
• 4 tbsp Worcestershire sauce
• 1/2 tbsp garlic salt
• 1/2 tsp dry mustard
• Pepper to taste
• 1 cup (or more) barbecue sauce

[/ingredients]

[directions=”Directions”]

1. Sprinkle roast with Season All.
2. Combined mixture of wine, vinegar, oil, ketchup, Worcestershire sauce, garlic salt, dry mustard and pepper. Mix well then pour over roast in a non reactive dish, turning to coat.
3. Marinate, covered in frig for 12-24 hours.
4. Remove roast and sear on open grill on all sides for a total of 15-20 minutes. Then move the venison to the smoker and maintain 225 Deg. for 2 hours.
5. Basting the roast every 30 minutes with remaining marinate.
6. During the last 30 minutes of cook time, baste with the barbecue sauce.

[/directions]

Then remove from smoker. After the meat has cooled, remove the meat from the bone, by slicing what you can. Place in a new pan and add FRESH marinate to cover the bottom plus a little more (so the meat does not dry out), you can also put the BBQ sauce on top. Cover and return to the smoker for 4 hours at 225.

Remove from smoker, and let rest 15 minutes, then you can pull the meat or use 2 forks to shred like you would pulled pork.