| Makes 6 servings
Ingredients:
Directions:
- Prepare the Brown Sugar Brine and add the venison roast to the brine. Refrigerate 24 to 30 hours.
- After refrigerating the venison roast in brine for 24 to 30 hours, remove the roast and pat it dry with paper towels.
- Apply a light coating of olive oil to all sides of the roast.
- Liberally cover all sides of the roast with Venison Rub.
- Set a pellet grill or smoker to 180 degrees F.
- Set the roast in the pellet grill or smoker and cook the roast until it reaches the internal temperature of 127 degrees F.
- Remove the roast from the smoker and let it rest on a cooling rack for about 20 minutes before slicing and serving.
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