Smoked BBQ Venison

Serves 4

1 (2½-3-pound) venison chuck roast

Olive oil (for coating)

Favorite dry rub (or see recipes under Dry Rubs, bastes, Sauces & Marinades)

1 cup canned crushed tomatoes

1 cup canned crushed tomatillos

3 cloves garlic (minced)

1 teaspoon finely chopped fresh rosemary

½ teaspoon dried oregano

½ teaspoon dried thyme

 

Beer Mop: 

1 (12-ounce) bottle dark beer

½ cup apple cider vinegar

¼ cup apple juice

¼ cup olive oil

½ medium yellow onion (finely chopped)

3 cloves garlic (minced)

2 tablespoons Worcestershire sauce

¼ teaspoon cayenne pepper

Salt and pepper (to taste)

 

1. Brush roast with a thin layer of oil. Apply a generous amount of dry rub evenly over roast, massaging well to coat. Place roast on a baking dish, cover, and refrigerate overnight.
2. Remove from refrigerator and allow roast to sit at room temperature for approximately 30-40 minutes.
3. To prepare beer mop, combine all ingredients in a non-reactive saucepan and cook over low heat, stirring frequently, for approximately 10 minutes. Remove from heat.
4. Prepare smoker according to directions listed by manufacturer.
5. Place roast in smoker. Cook (at about 220° F) for approximately 3 hours. Baste roast with beer mop every 20 minutes.
6. In a bowl, combine crushed tomatoes, crushed tomatillos, garlic, rosemary, oregano, and thyme. Remove roast from smoker and place on a large sheet of heavy-duty aluminum foil. Spoon tomato mixture over roast. Wrap foil and tightly seal. Puncture a few small holes on top of foil to allow smoke to infuse meat. Transfer packet back to smoker and cook for an additional 2 hours.
7. Remove meat from smoker and allow to rest for approximately 5-10 minutes.