Jennifer Danella
Steps
- Preheat your grill to 225°F with Bear Mountain BBQ Chef’s Choice pellets.
- Slice both of your onions to your desired thickness and layer them in a lightly greased aluminum tray. Add your minced garlic.
- Add your beef bouillon base into a cup of warm water and mix well then add that to the tray with the onions. Set the tray aside and get ready to prep the venison roast.
- Pat the venison roast dry and use Dijon mustard as a binder then sprinkle with your salt, pepper and garlic powder mixture. Coat on all sides.
- Place your tray of onions on the smoker and top with a wire wrack and place the venison roast directly on the wire rack. Smoke until the roast reaches your desired internal temperature, I let it get to 135°F.
- Pull off the smoker and let the roast rest for about 10-15 minutes and slice thin.
- Toast your roll and melt your provolone cheese, then assemble your sandwich with slices of venison and some of the onions from the tray.
- Dip in your au jus from the tray and enjoy!
Ingredients:
- 1 venison roast
- 2 white onions – sliced
- 1 tbsp minced garlic
- 1 tbsp beef bouillon base
- 1 cup warm water
- 2 tbsp Dijon mustard
- Salt, pepper, garlic powder to taste
- 1 roll of your choice
- 2 slices of Provolone cheese
- Bear Mountain Chef's Choice BBQ Wood Pellets
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