Wild game enthusiasts are always looking for a new way to enjoy their favorite meats. Inspired by Scott Leysah’s ( Coffee-Rubbed Venison Roast - The Sporting Chef) take on Coffee Rubbed Venison roast, the folks in the JavaBrewBQ® kitchen modified it slightly to suit our dinner of choice: venison tacos. The smoky flavor coupled with the coffee depth made for a great taco night.
Ingredients
- 1, 3-5 lb venison roast, silver skin removed
- ¼ cup coffee
- 3 tbsp brown sugar
- 2 tsp kosher salt
- 1 tsp adobe seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp paprika
1. Combine rub ingredients and rub into roast. Wrap the roast with plastic wrap and let rest at room temperature for 30 minutes. Remove plastic & let air dry for 30 minutes.
2. Place in a 225° smoker using JavaBrewBQ® Premium Coffee Grilling Pellets. Smoke approximately 3 hours or until roast reaches internal temperatures of 165°. Let rest for 15-20 minutes before slicing thin.
