Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        venison roast -- boneless
   1      cup           sugar
   1      cup           salt
   1      cup           burgundy wine
   1      tablespoon    Worcestershire sauce
   3                    bay leaves
   2      teaspoons     garlic pepper
   1      teaspoon      dry marjoram leaves
   1      teaspoon      chili powder

Preparation:

Try this recipe for BBQ'd venison. The wine is used to add flavor and also tenderize the meat. If you need to tie the roast to keep it together, then do that. I always do. Mix the brine ingredients in a NON-METAL container, add the meat, the keep in the fridge for up to 48 hours. You need to turn it over several times during the marinating period. After 48 hours drain the brine, pat dry with paper towels, and air-dry for 2 hours. Smoke in the pit 4-5 hours