Smoked Venison Tri Tip
3 tbsp Brown Sugar
Louisiana Grills Sweet Rib Rub
2 Venison Tri Tips, about 1 lb each
2 tbsp Butter
3 tbsp Soy Sauce
3 tbsp Worcestershire Sauce
Place venison on cutting board and truss with butcher’s twine. In a glass baking pan, whisk together brown sugar, soy sauce, and Worcestershire sauce. Place the venison roast into the pan and turn once to fully coat the roast in the marinade. Cover with foil and place in the refrigerator to marinate for 12 hours, or overnight.
Best Wood Pellets for Venison
Try using the Georgia Pecan Pellets with this recipe. The nutty aromas help compliment the sweet heat ingredients that are used by adding another dimension of flavor.
Note: This recipe uses Louisiana Grills Sweet Rib Rub seasoning.
Once the meat has finished marinating, sprinkle venison with Sweet Rib Rub, flip and transfer to aluminum pan, and coat with more rub. Save any remaining marinade to reduce into a pan sauce later
Fire up your Louisiana Grills Pellet Grill and set the temperature to 225˚F. If using a gas or charcoal grill, set it for medium-low heat. Insert a temperature probe into the thickest part of the roast, place on the center of the grill, and smoke for 1 hour 45 minutes to 2 hours, or until the internal temperature reaches 135˚F.
Remove the venison from the grill, transfer to a clean aluminum pan, tent with aluminum foil, and allow to rest for 15 minutes. While the venison is resting, prepare the sauce. Heat a small pan over medium-low heat. Add reserved marinade and bring to roaring simmer, whisking occasionally for 2 minutes, until sauce reduces. Turn off heat and whisk in butter.
Transfer venison to a cutting board, remove twine, slice and place on serving platter. Spoon sauce over venison and serve.
Aluminum baking pan
Glass baking pan
Venison is a lean meat and is best served Rare to Medium Rare.