Smoked Venison Roast
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INGREDIENTS SOUTHERN RUB
1/4 cup black pepper
1/4 cup paprika
1/4 cup corn sugar (get at beer supply store)
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenneDefrost roast. Sprinkle on rub. Rewrap and put in refrigerator for several hours (preferably overnight.)
When ready to cook, take out of the refrigerator, sprinkle on more rub, and let sit for 1 hour.
Get smoker ready and up to 200 degrees. Smoke (use hickory or mesquite) for about 1 to 1-1/2 hours per pound. Take off, and let rest for 15 minutes; slice.