2-4 pound venison roast (a single muscle, like top round, is best)
Ground black pepper
Brine:
2 quarts water
2/3 cup brown sugar
2/3 cup kosher salt
1 tablespoon pink curing salt #1
2 teaspoons mustard seeds
2 teaspoons coriander seeds
2 teaspoons peppercorns
1 teaspoon allspice berries
1 teaspoon crushed red chillies
2 cinnamon sticks
2 bay leaves
4 cups of ice cubes
Boil the water in a large pot. Add the brown sugar, kosher salt, curing salt, mustard seeds, peppercorns, coriander, allspice, crushed chili, cinnamon sticks, and bay leaves. Boil and stir until the sugar and salt are dissolved. Remove the pot from the heat source. Add the ice to the brine mix, and stir it until the ice is melted.
Submerge venison roast in the brine for 6 days, turning each day.
Remove the roast after 6 days, pat dry with paper towel and coat the outside of the roast with ground black pepper (approximately 1 tablespoon).
Put the roast in a 200 degree smoker with your favourite wood for approximately 5 hours or just until the internal temperature reaches 160 degrees.
Wrap the roast tightly in butcher paper (or aluminum foil) and return to the smoker until the internal temperature reaches 180 degrees.
Remove and leave it wrapped to rest for at least 30 minutes.
Slice thinly against the grain and serve on your favourite bread or crackers, with mustard, sauerkraut, or whatever condiments you like.