Smoked Venison with White Sauce

• 1 venison hindquarter (12 to 15 pounds)
• 1/2 cup vegetable oil, olive oil, or melted Lard
• 1 tablespoon kosher salt
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons brown sugar
• 4 peeled potatoes, cut in quarters
• 3 onions, cut in half
• 3 carrots, cut in large chunks
• 8 cups Big Bob Gibson Bar-B-Q White sauce (page 218)

1. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
2. Hand trim the silver membrane, or silver skin, from the venison hindquarter.
3. Coat the venison with 1/4 cup of the oil.
4. In a small bowl, mix the dry rub ingredients together, and apply a coat to the entire hindquarter.
5. When the cooker reaches 250F, place the venison over the void section of the grill and cook for 4 hours.
6. Transfer the venison to a large roasting pan and coat with the remaining 1/4 cup of oil.
7. Arrange large chunks of potatoes, onions, and carrots around the venison.
8. Pour the white sauce over the meat and cover the pan tightly with aluminum foil.
9. Finish cooking at 250F for 5 hours.
10. Let the meat rest, covered, at room temperature for 30 minutes prior to serving.
11. Indirect heat
12. Hickory, Oak, Cherry

hindquarter, vegetable oil, kosher salt, chili powder, garlic, brown sugar, potatoes, onions, carrots, bob gibson

Taken from www.epicurious.com/recipes/food/views/smoked-venison-with-white-sauce-377313 (may not work)