Smoked Venison Roast

This Smoked Venison Roast is tender, juicy, and packed with flavor thanks to a simple homemade dry rub and low-and-slow cooking on your pellet grill—an easy wild game recipe that delivers rich, smoky taste in every bite.

Smoking venison roast doesn’t have to be difficult. With this simple dry rub recipe and detailed instructions, you can make a smoked deer roast that is tender, juicy, and flavorful.

Smoking venison is one of the tastiest ways to prepare this wild game. Our venison roast recipe brings out a lovely flavor in the deer meat and is a great way for beginners to learn how to use the smoker.

Why You’ll Love This Recipe

• Smoking a venison roast doesn’t take as long as other meats. This meal will be ready to eat after only an hour and a half of cook time.
• The dry rub needed for this recipe contains spices that you most likely already have in your kitchen.
• You don’t have to do much to this venison roast once it’s in the smoker. It’s a great recipe to have in order to make smoked meat during a busy party.

Ingredients for Smoked Venison roast

• Venison roast – If you’re not a hunter, it can be difficult to find venison depending on where you live. Check with your local butcher store to see if they sell venison roasts. Be sure to ask them to remove the silver skin, too.
• Olive oil – You’ll need a touch of oil with help the dry rub adhere to the venison. I find that olive oil gives the most subtle flavor.
• Homemade beef rub – This recipe using kosher salt, brown sugar, garlic powder, ground black pepper, onion powder, white sugar and smoked paprika is the perfect rub for this smoked venison. You can also purchase our own Beef Rub to have on hand for all of your grilling and smoking!

What Is Silver Skin and What do I do with it?

Silver skin is a connective tissue that keeps muscles together and it is often found on large cuts of meat. You probably mostly buy meat without it but sometimes you have to trim it off at home. Trimming the silver skin ensures your meat isn’t too tough and chewy.

To take off any silver skin, you will need a sharp knife. I also recommend using paper towels to pat the meat dry so it isn’t slippery in your hands. Slide the tip of the knife between the skin and the roast, carefully gliding it along the venison while you pull up the silver skin away. The more you practice, the better you’ll get!

How to Smoke Venison

After trimming any excess fat and silver skin off of your roast, lightly coat in in olive oil and cover all sides of the roast in dry rub.

Place the venison roast in the fridge to marinate for 2 hours.

Place the roast directly onto the grates of preheated smoker and cook for 1 hour, or until the internal temperature reaches 130 degrees Fahrenheit. Then, turn the smoker down to 180 degrees Fahrenheit and smoke the meat until it reaches an internal temperature of 140 degrees Fahrenheit. This should take about 30 minutes to an hour.

Remove the smoked venison roast from the smoker and place it onto a cutting board. Let the meat rest for 15 minutes, then cut and serve.

Storage and Reheating

Fridge: Store venison leftovers, in an airtight container or ziplock bag for 3 to 4 days.

Freezer: You can also freeze leftover smoked venison in an airtight container for up to 3 months. Slice, freeze flat on a baking sheet and then store it. Thaw in the fridge overnight before reheating.

To reheat leftover venison, heat in a covered pan on the stove with some water to add moisture, until hot through. You can also reheat with the micorwave in increments so you don’t dry out the meat.

What is the best wood to smoke venison?

The best options for wood chips to use with smoked venison are oak, hickory or walnut because they are of medium intensity and versatile choices in flavor.

If you are looking to add a little sweetness to your venison, use an apple or cherry wood chip.

Why is my Smoked Venison Tough?

If your roast ends up tough, you likely smoked it for too long. The internal temperature needs to be 140 degrees Fahrenheit. Keep a close eye on it after reducing the temperature of the smoker to make sure that you don’t overcook your roast.

This simple recipe is a great way to prepare wild game! The unique flavor of venison really pairs well with the rub! Let us know how you like it.

What to Serve with Smoked Deer Roast

This lean meat will pair well with creamy side dishes like smoked mac and cheese or smoked cheesy potato casserole. It’s also great with simple side dishes like baked beans and grilled asparagus.

Smoked venison roast pairs beautifully with seasoned smoked potatoes and these easy smoked vegetables. If you prefer to keep the smoker reserved only for the meat, then you can make some baked potatoes and vegetables on the grill.

More Smoked Meat Recipes You’ll Love

• Grilled burgers are always tasty, but have you ever tried Smoked Burgers? The smoky flavor really brings them to the next level and when they are topped with your favorite toppings, mouthwatering!
• Looking to step-up your Thanksgiving game? Check out our Smoked Turkey recipe. Say goodbye to dry, flavorless turkey and hello to your new favorite way to enjoy a Thanksgiving bird.
• Smoked brisket is one of the most popular meats prepared on the smoker, and our recipe is a game changer! While you work on your patience, the brisket will come out of the smoker with a crunchy bark and the best smoky flavor.
• Make weekly meal prep extra tasty with these Smoked Chicken Breasts. Add them to just about any meal, you’ll be happy you whipped these up with a super flavorful dry rub.