Southern Dry Rub For Venison

Serving Size : 1
Ingredients

for prepare Southern Dry Rub For Venison

:

Amount	Measure	Ingredient - Preparation Method
1/4	cup	ground black pepper
1/4	cup	paprika
1/4	cup	corn sugar (get at beer supply store)
2	tablespoons	salt
2	teaspoons	dry mustard
1	teaspoon	cayenne pepper - ground

Defrost the roast if frozen. Sprinkle on rub. Rewrap and put in refrigerator for several hours (preferably overnight). When ready to smoke, take out of refrigerator, sprinkle on more rub, and let it sit for an hour. Get smoker ready and up to 200F. Smoke (I use hickory or mesquite) for about 1 hour to 1.5 hours per pound. Take off, let rest for fifteen minutes, slice, and eat up. Best venison roast I ever had.

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