Marinade for Venison
one half cup Kosher Salt
four cups water
three quarters cup Dark Brown Sugar
one quarter cup Soy Sauce
one quarter cup Red Cooking Wine or Wine Vinegar
1 Tablespoon Garlic Powder
1 Tablespoon Tabasco Sauce
1 teaspoon Liquid Smoke (Hickory)
Mix marinade till salt and sugar melts. Cover Venison Roast with marinade and refrigerate for at least 8 hours. Remove roast and pat dry before smoking at 250-275 F till meat reaches a temperature of 160F internal. (usually 4 hours for a 6-7lb. roast) Save drippings for a red wine gravy. mmmm-good!