4 lbs of venison roast, boneless
1 Cup of light brown sugar
1 Cup of Kosher salt
1 Cup of burgundy
1 Tablespoon Worcestershire sauce
3 bay leaves
2 teaspoons fresh crushed black pepper
1 teaspoon of dry marjoram leaves
1 teaspoon of chili powder or chopped fresh chili peppers.
Mix all and soak for 48 hours in fridge in a non metal container, rotate it a few times. Drain and air dry for a couple of hours. Smoke for 2 hours and cook for another 2 to 3 hours at least 200 degrees. You want an IT between 140 and 160 F. A faster cook is better in this case than a slower to prevent it from drying out. You can also add some bacon with a larding tool and wrap in bacon to help prevent from drying out. Don't overcook it though, venison is better on the rare side than on the well done side, burnt venison tastes like %$#@, and cold venison isn't much better, so you need to serve it on a warm plate and eat it immediately.