Ingredients
Equipment
Method
- Mix water, white wine vinegar, sugar, and salt in large bowl
- Add remaining ingredients (except dry rub)
- Submerge deer roast in bowl. Cover and refrigerate for 48 hours.
- Remove and pat dry
- Apply dry rub
- Preheat smoker to 225 degrees
- Place on smoker until internal temperature is between 130-140 degrees, approximately 1 hour
- Remove and let sit for 15 minutes
- Cut into thin slices (against the grain) and enjoy