Spicy Smoked Venison

Here’s the Rub

  • 1 cup paprika
  • 1/3 cup BBQ spice
  • 1/4 cup Worcestershire sauce/black pepper blend (McCormick’s brand)
  • 1/3 cup Smokey Sweet pepper blend
  • 1/4 cup ground chipotle Chile pepper
  • 1 cup brown sugar (use the dark stuff for better flavor)
  • 1/3 cup curry powder
  • 1/4 cup ground ginger
  • 1/2 cup garlic powder
  • 1/2 cup ground mustard
  • 1/8 cup ground cumin,

Here how to cook your venison:  Smoker or over coals on a spit

Rub entire cut of venison with OWO Co. Garlic EVO oil until meat chunks have sheen to them.

Lightly salt & pepper the meat then cover the meat with a light coat of the listed above and gently rub it in.  Let your meat sit covered with plastic wrap in the fridge overnight.

I’ve cooked my venison at 225° F as much as possible.  I know that’s low, but it helps the meat turn out tender.  Cook it until it reaches an internal temperature of 140° then wrap it in double foil (I know I rail against it) for at least an hour before slicing it up for folks to love!

Baste all the meat at least 3 times during the course of cooking it on the smoker.  I once used a Cajun Mop and it was to die for.  That one uses sugar and high amounts of garlic, so try not to burn it.

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