Yield: 4 – 6 servings
This marinade also makes a very good sauce.
- 1 4 – 5 pound venison roast
- 2 cups barbecue sauce
- 1 cup red wine
- 1 bottle (8 ounces) Italian salad dressing
Rinse roast well and place in an enamel or glass dish. Mix remaining ingredients and pour over roast. Cover dish and marinate overnight. Remove roast from marinade and place on smoker grid. Brush with marinade before, once during and after smoking. Serve remaining marinade as a sauce with roast.
Charcoal: Use 8 pounds charcoal, 4 quarts hot water, 2 wood sticks and smoke 3 ½ - 4 ½ hours.
Electric: Use 4 quarts hot water, 2 wood sticks and smoke 3 – 4 hours.