Smoked Venison Roast

Posting on request....haven't tried it but not for lack of trying, the beasties elude me. According to the recipe I have, this is best water-smoked because it stays juicier and that it tastes really good sliced paper-thin and served cold. Let me know how it turns out!

• Ready In: 6 hrs 20 mins
• Serves: 8-10

Ingredients

• 5 -7  lbs  venison roast or 5 -7  lbs  venison loin or 5 -7  lbs  venison  sirloin or 5 -7  lbs  venison shoulder (reserve pan juices for gravy)
• 2  cloves garlic, cut into slivers
• 1⁄2 lb bacon, chopped fine
• 1⁄2 cup olive oil
•  fresh ground pepper
• 1  cup dry red wine

• Venison Gravy (optional)

• 2  slices bacon
• 3  tablespoons flour
• 1  cup beef broth
•  salt and pepper

Directions

1. Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.
2. Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
3. Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.
4. Test internal temperature, it should be at 130-135 degrees.
5. Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
6. Serve hot with gravy or refrigerate and serve cold.
7. Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.