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BBQ Venison Roast by BBQ Bob

In a measuring cup, place 1 cup of hot water, 1 heaping tablespoon of kosher salt and 1 heaping tablespoon of sugar. Stir until dissolved completely. Place 3 to 4 lb.roast in a large zip lock bag and pour in mixture. Push air out of bag and seal it. Let the meat cure in this solution for at least 24 hours in the refrigerator.

After meat has cured, rinse with cold water and pat dry. Rub meat with olive oil and cover meat thoroughly with your favorite dry rub. I use Homemade Chipotle Rub. Place in charcoal pit using indirect heat. Use The BBQ Guru to slow cook at 225-250 until meat reaches 175°F. Use Mesquite and Hickory smoke wood every 30 minutes for first 2 hours. As a finishing touch, Warm some of your favorite BBQ sauce and use like gravy. WOW! Have fun with this recipe!

Barbeque Bob

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