Smoked Venison Shoulder Roast

Something delicious to try with a venison shoulder roast.

Ingredients:

• 1 bone-in venison shoulder roast
• 1 packet Hi Mountain Gourmet Fish Brine
• Hi Mountain Venison Rub

Directions:

1. Prepare the Hi Mountain Gourmet Fish Brine and add the venison shoulder roast to the brine. Refrigerate 24 hours.
2. After refrigerating the venison roast in brine for 24 hours, remove the roast, rinse in cold water. Soak the roast in water for 1 hour, changing the water once.
3. Pat dry the roast with paper towels and air dry on a cutting board for 1 hour.
4. Liberally cover all sides of the roast with Hi Mountain Venison Rub.
5. Set a pellet grill or smoker to 225 degrees F.
6. Set the roast in a pellet grill or smoker and cook the roast for about 2 hours, until it reaches the internal temperature of 124 degrees F. 
7. Remove the roast from the smoker and let it rest on a cooling rack for 30 minutes before slicing and serving.