Smoked Venison

Ingredients

• Salt - 1 teaspoon
• Black pepper - 1 teaspoon
• Paprika - 1 tablespoon
• Onion powder - 1 tablespoon
• Garlic powder - 1 tablespoon
• Soy sauce - 1/4 cup
• Worcestershire sauce - 1/4 cup
• Olive oil - 2 tablespoons
• Venison roast - 3 pounds

Instructions

1. In a bowl, whisk together the olive oil, Worcestershire sauce, soy sauce, garlic powder, onion powder, paprika, black pepper, and salt to make the marinade.
2. Place the venison roast in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat your smoker to 225°F.
4. Remove the venison roast from the marinade and discard the marinade. Pat the roast dry with paper towels.
5. Place the venison roast on the smoker rack and smoke for approximately 4 hours, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
6. Once the desired internal temperature is reached, remove the venison roast from the smoker and let it rest for 10 minutes before slicing.
7. Slice the smoked venison roast and serve hot. Enjoy!