Ok, so I'm thinking about smoking a deer roast I have, and have no idea how to marinate it or how long to cook it. Any help would be GREATLY appreciated.

Nate

You could inject it with a marinade or whatever you want. Then, when you smoke it, Place a big pan of water under the roast and over the heat. The fire will cause the water to steam, and keep your roast moist. Then baste it ALOT. Use the water in the pan. The drippings will go into the pan but thats ok, just baste with it. You might also put bacon on top of the roast for flavor. It's your oyster, just remember to keep it moist. Deer dries out fast, so you gotta keep a close Eye on it.
You might even "slow-steam" it, after you marinade it, to cook it well, then use the steamer water on the smoker in the pan. That way, it gets smoked, without being on the fire too long. Good luck.

Wrap it fully in bacon...

I cook em the same as you would a pot roast. Cut slits and stuff a little garlic in the thick parts. Add taters, onion, and carrots or whatever you like. Sometimes I'll throw a couple of beef buollion cubes in and add some wine...makes good gravy.

Be careful because they will be dry. Venison does not have near the marbleing as beef. Injection will help along with good marinade.

I have always done them in the crock pot submerged in a good vinegrette and water. Add your veggies like mentioned above.

I like the bacon idea. I might try that on the smoker.

Thanks for the ideas. I ended up not cooking it, I had pleanty of other meat to cook. Plus, I want it for me, not for everybody else... I think I'm gonna try it in a crock pot....

Nate, Just saw this. Y'all are gonna wanna shoot me, but I toss it in the crock pot with a can of cream of mushroom soup and a heavy sprinkling of Grill Time Hamburger Seasoning - basically dried onion, red pepper, garlic, salt, pepper, and a few other spices and a sprinkling of the mexican beef boullion. Always turns out Really good. Cook at least 10 hours on low, til its falling apart, then add another can of cream of mushroom soup and serve over rice.

Or, use a can of cream of mushroom shoup and a jar of Pace picante sauce for about 8 hours in crock pot. Shread it and a.)serve with mashed potatoes or b) serve with tortillas, beans and rice.

Same as I. Out of all the ways I have cooked them, I have found this one to be the best.