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.