1Trim deer roast of most visible silver skin, gristle and fat. Tie roast with string or butcher netting, if necessary. Work the rub into the roast. Place covered or wrapped roast in the refrigerator for 12-24 hours to let the flavor penetrate the meat.
Place the meat on the barbecue at the point farthest away from the heat source. If you are using a traditional kettle-type barbecue, spread the coals to the outside edges of the bottom grate and place the roast on the center of the top rack. Crack the vents on top and bottom just enough to keep the coals burning, but closed enough to keep the temperature low.
Apply the mopping sauce to the meat liberally every 30 - 40 minutes. Add a few briquettes or wood chunks as necessary to maintain smoke and minimal heat.
The meat is done when, if cooked at 200 - 220 degrees with plenty of smoke, it is black and crusty on the outside. The internal temperature will be about 150 degrees. About 30 minutes before removing the meat from the ‘cue, brush on the finishing sauce. You can also wrap it with foil to keep it moist.
Remove from the barbecue and allow the meat to rest for 15 minutes. Slice and serve with the finishing sauce.
