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Terry's 'Way Down In Alabama' Smoked Doe
Our thanks to Terry L. Gartman for sharing this recipe.
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~ 4 - 6 lb deer roast
~ 1/2 can Coke, not diet
~ 1 pint beef broth
~ 2 tbsp mushroom base
~ 2 tbsp liquid crab boil seasoning
~ 1 cup George’s marinade or your favorite marinade
~ 1/2 cup Italian dressing, strained, save the strained pieces
~ 2 tbsp creole mustard or any spicy mustard just make sure it’s a fine grind
~ dry Cajun seasoning
~ thick cut bacon
~ wood chips
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Mix all of the ingredients together except the Cajun seasoning. Mix well.
Liberally inject the roast with the marinade.
Place in a sealable container or a large zip-lock bag. Add the remaining marinade and the strained pieces from the Italian dressing. Seal and refrigerate for a couple of hours.
Place in freezer for 1 day then remove and let thaw in the fridge.
Remove roast and coat heavily with Cajun seasoning. Let come to room temperature.
Place on lower rack of smoker. Hang bacon above the roast so it drips onto it.
Smoke at 225 degrees. Use a light smoke. Remember it’s going to cook for a long time so a little constant smoke is better than a heavy smoke over 8 hours or more.
Continue to cook/smoke adding more chips and fresh bacon until meat is cooked to medium doneness. The bacon makes a great snack while cooking!
Once removed from smoker. Let set covered for an hour or so while you cook up the side dishes.
Slice, serve and enjoy.
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