Smoking deer and elk roasts

[7mmfan]

Sounds like I'm the right track. A 50/50 blend of brown sugar and salt is what it is seasoned with in the fridge. Rinsed and then rubbed with a blend of Johnny's and chipotle before going in the smoker.

[Alchase]

Sounds like I'm the right track. A 50/50 blend of brown sugar and salt is what it is seasoned with in the fridge. Rinsed and then rubbed with a blend of Johnny's and chipotle before going in the smoker.

Sound incredible, I love Johnny's basically put it on all meats. Johnny Garlic Spread (green container) is really good so is Garlic Gourmay's Mesquite Garlic Rub.
I use a generic Rib Rub on backstraps sometimes as well:

Rib Rub
1 cup Brown Sugar
1/2 cup Smoked Paprika
1 tbls salt
1 tbls Black Pepper
1 tbls White Pepper
2 tbls Cayenne Pepper
1 tbls Garlic Powder
1 tbls Onion Powder

Family won't touch turkey anymore without it being brined. It doesn't hurt to have a pinch of curing salt in the brine either. Something about food safety.

 

I am with you, Turkey to me is very bland tasting (except the skin,  ) brining makes it pop!

[7mmfan]

So I still have a question about bigger roasts. The elk sirloin roast has to be 5 pounds. Would a long brine be adequate for salt to penetrate or should I plan on injecting? I've never done that before but could certainly pick up the stuff to do it.

[Alchase]

So I still have a question about bigger roasts. The elk sirloin roast has to be 5 pounds. Would a long brine be adequate for salt to penetrate or should I plan on injecting? I've never done that before but could certainly pick up the stuff to do it.

You can do both.
I have heard some people say "brining does not enter very far in large pieces of meat". That may be true, but I believe it makes a world of difference in the flavor. Injecting also adds lots of flavor. I also add garlic cloves by making a slit and press them into the roast as well.

Oops forgot, brine in the fridge (if you can) for 24-48 hours. Usually 24 hours was good, I never had the patience to see if 48 hour made much of difference,