Southwest Smoked Venison

• 5 lb venison roast
• Bacon strips
• 2 tbsp paprika
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp sugar
• 1 tbsp salt
• 2 tsp dry mustard powder
• 2 tsp thyme
• 2 tsp curry powder
• 2 tsp cayenne

Combine rub ingredients and massage into venison roast. Cover with plastic wrap and refrigerate 6 to 8 hours or overnight. Remove from refrigerator and let stand for 30 minutes.
Before putting the roast on the smoker, wrap the roast in bacon.
Smoking Method
Preheat the smoker to between 220°F and 250°F. Smoke for approximately 4 to 6 hours or until your roast is done to your choice, I chose 150°F. I used Applewood chips and apple juice/water mix for the steam.
To Serve
Let venison stand 5 minutes, slice and serve with the guacamole.