Venison marinade

[RDavidP]

I am going to be smoking a venison rump Friday.  Typically I marinade the rump roasts in red wine, olive oil, and a little water.  I usually do this before braising the roasts, but not smoking the roasts.  Anyone suggest a marinade for smoked venison rump?

[Ramrod]

Do you mean cold smoke, like a ham, or smoke cook, like BBQ? You could run into Botulism issues cold smoking, unless you salt brine first.
Your usual method would be fine for smoke cooking, but you might want to try a good seasoning rub, instead of marinade.

[RDavidP]

This is a cook smoke.  The temperature is probably around 200 or so.  It usually takes a few hours or so to do a whole chicken to an internal temperature of 160.

[flintlock]

I think you are going to be wasting the wine..I'd prefer to drink it...LOL
I have smoked a bunch of hams on my Brinkman....I don't marinade...I just take a knife and insert bacon strips into and over the ham, squeeze 2-3 lemons over and fill up the water can and smoke about 8 hours depending on the size ham...I have also covered with tin foil and covered with onions, bacon, potatoes, green peppers and then added A-1 and Worchester sauce...or added a couple cups of homemade bbq sauce and smoked...
I have also had a guy tell me that he covers with tin foil and then covers the ham with mayonnase...makes its own gravy...Haven't tried...yet...Good Luck

[RDavidP]

A friend of mine had me over for steaks one night, which were marinated in a ginger soy mixture, which was awesome.  I whipped some up with some soy sauce, vinegar, a little bit of olive oil, some brown sugar, garlic, onion, and lemon juice.  I will be smoking the meat Saturday.  It is about 5lbs.  I am thinking about six to eight hours.

[Ramrod]

Sounds great!