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I brined in Alton Brown's OJ brined overnight... seasoned with DP Pineapplehead...wrapped in bacon, smoked for about 1.5 hours, wrapped and rested for 30 minutes.
I've never had venison roast.. so I'm not sure what it's supposed to taste like, but it wasn't dry... and not too gamey. It had the color and texture of liver.
Regardless... it didn't last long.