Smoked Venison Roast

• 1 md onion chunked
• 1 TB prepared yellow mustard
• 1 TB worcestershire sauce
• 1 TB brown sugar
• 4 cloves garlic minced
• 1 ts kosher salt
• 1 ts fresh ground black pepper
• 1/4 c canola oil
• 3 lb venison chuck roast

Mop Sause (optional)

• 1 cup beef stock or beer
• 1/2 cup water
• 1 cup cider vinegar
• 1/4 cup canola oil preferably or corn oil
• 1 can (14.5oz) whole tomatoes with juice
• 1 tablespoon prepared yellow mustard
• 1 tablespoon worcestershire sauce

The night before you plan to barbecue

1. Combine the paste ingredients in a food processor or blender until the onion is finely chopped and a thick puree forms.
2. Slather the paste over the venison.
3. Transfer the venison to a large plastic bag and refrigerate it overnight.

Before you begian to barbecue

1. Take the roast from the refrigerator and let it sit, covered, at room temperature for 45 minutes.
2. Prepare the smoker for barbecuing, bring the temperature to 200 F to 220 F.
3. Stir together the mop ingredients in a small saucepan and warm over low heat.
4.  Transfer the roast to the smoker and cook for 3 hours, mopping every 30 minutes in a wood-burning pit, or as appropriate for your style of smoker.
5. Place the roast on a large sheet of heavy-duty aluminum foil and pour the tomatoes over the meat.
6. Spoon the mustard and worcestershire sauce over the tomatoes.
7. Seal the foil tightly and continue cooking the roast for about 2 more hours, until the meat is falling-apart tender.
8. Remove the roast from the smoker and let it sit at room temperature for 10 minutes befor serving.

If you plan to baste the meat, never baste with a cold sauce as it reduces the temperature of the meat.

Recipe By : Jamison and Jamison - "Smoke & Spice"