Southern Dry Rub

Recipe Ingredients

1/4 cup	59ml	Ground black pepper
1/4 cup	59ml	Paprika
1/4 cup	49g / 1.7oz	Corn sugar (get at beer supply store)
2 tablespoons	30ml	Salt
2 teaspoons	10ml	Dry mustard
1 teaspoon	5ml	Cayenne pepper - ground

Recipe Instructions

Defrost the roast if frozen. Sprinkle on rub. Rewrap and put in refrigerator for several hours (preferably overnight). When ready to smoke, take out of refrigerator, sprinkle on more rub, and let it sit for an hour.

Get smoker ready and up to 200F. Smoke (I use hickory or mesquite) for about 1 hour to 1.5 hours per pound. Take off, let rest for fifteen minutes, slice, and eat up. Best venison roast I ever had.

Source:
Michael Reeves

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