Coffee-Rubbed Venison Roast
Ingredients
- 1 3 to 5 pound venison roast silver skin removed
- 6 to 8 strips uncooked bacon
The Rub
- ¼ cup ground coffee new or used
- 3 tbsp brown sugar
- 2 tsp Italian seasoning
- 2 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp paprika
Instructions
- Combine rub ingredients. Rub into roast. Wrap with plastic wrap, and let rest at room temperature for 30 minutes. Remove plastic, and allow to air dry for 30 minutes.
- Arrange bacon over the top of the roast. Place in a 225-degree smoker for 3 hours. Remove bacon, and continue to smoke until the internal temperature is about 165 degrees. Let me rest for 15 to 20 minutes before slicing thinly.