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Game / Venison
Kona Supreme-Smoked Venison Roast
A savory, smoke-forward venison roast with garlic, herbs and a clean sliced finish.
The cook
Also works with: Oak
Prep
~15 minutes
Serves
4–6
Ingredients
- 2½–3½ lb boneless venison roast
- 1½ tbsp olive or avocado oil
- 2 tsp kosher salt
- 1½ tsp coarse black pepper
- 1½ tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp onion powder
Method
- Trim silverskin and any heavy exterior fat.
- Pat dry, coat lightly with oil and season on all sides.
- Preheat smoker to 225–250°F using Kona Supreme Blend.
- Smoke until the thickest part reaches 145°F.
- Rest 10–15 minutes before slicing thinly across the grain.
- Serve as sliced roast rather than trying to shred a lean hindquarter cut.
Kona tip
Not every venison roast should become pulled meat. Lean hindquarter roasts are best when smoked gently and sliced.
Fix my cook
Dry
Thinly slice and serve with pan juices, gravy or a bright sauce.
Strong/gamey
Next time trim heavy exterior fat more aggressively and move to Oak or Cherry.
Original Kona Smoke Guide recipe using established wild-game handling and temperature guidance.
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