Anybody have a brine recipe for venison roast to be smoked, what temp you smoked at and internal Temperature of of the roast when finished? I would like the brine to not leave the meat too salty.

I put rub on it like you do for pork then hot smoke it to 155 internal. I also have wrapped it with foil and made pulled venison by then cooking it for a few more hours to around 200 like pork.

I do like Larry, put on dry rub, smoke to 150 ish for medium.

I usually inject mine with beef broth with garlic powder and salt mixed in it. Or you can inject it with some Dales seasoning just don't over do it it has alot of sodium in it.

Thanks for your replies fellas

I use a dry rub and wrap it in bacon. Put it in the smoker at 170-180, mine takes about an hour and a half to get it to 145 degrees which is where I like it. I'll usually mist it a couple of times during the session.

What type of wood are you guys using?

Used to take the bone out of a deer ham and pack the cavity with whole onions. Brine and smoke. Every slice had an onion center.

I have a Pit Boss, use the competition blend hardwood pellets. Also use the hickory pellets when I want a stronger smoke flavor on jerky, etc.

Sausagemaker.com I like their Pastrami Kit for deer hams

I've used cherry or picked up hickory sticks from a tree in my yard, but I'll use whatever hardwood I find in my firewood pile when necessary.