I have a pit boss pellet vertical smoker and would like to know how you guys do a smoked venison roast. What is your smoking process,do you use a brine, how long do you brine, what type of rub, do you use a binder for the rub like mustard, How do you serve it, like thin sliced? Thanks for any reply

I like to marinate a boned out hindquarter overnight in Moore’s,(similar to Dales but not as salty), Italian dressing, Worcester, lemon juice, hot sauce, and Lawry’s seasoned salt. Then lay out butchers twine on a sheet pan. Layer thick sliced bacon on it, place the roast on top, put sausage and apples in it ,(left out pic of apples), roll it up and add bacon as needed. Put on the smoker for several hours until meat thermometer hits 120. Cut twine, remove sausage, and slice thin. It’s awesome!

I used to remove the bone and stuff it with Bermuda onions.

Tried stuffing with lobster tails once for a dinner party.

I use a ham bone chisel to remove the bone.

Thanks coonman300 and Charles for your replies Looks good coonman3oo.