Sweet and Tangy Venison Roast

1 venison roast
1 package of Hi Mountain Brown Sugar Brine
Hi Mountain Rib Rub
1/2 cup of honey
1/4 cup brown sugar

Instructions:
Mix the brine in a non-metallic container or brine bag, following the instructions included in the
brine kit. Place the venison roast in the bine and place in the refrigerator over night. After the the
brining is complete, rinse off the roast carefully removing the brine. Then fill a container with
cold water enough to cover the entire roast. Place the roast in this water bath for 1 hour. Half
way through dump out the water and fill the container again with cold water for the balance of
the time. After the water bath dry the roast off with some paper towel. Place the roast on a rack
for 30 minutes to dry more.

While the roast is drying mix the honey and brown sugar together in a small sauce pan and heat
it up until it become a thick liquid using a low heat. Keep it warm until ready to glaze the roast.
After the 30 minutes take the Rib Rub and add a liberal amount all over the roast so it’s
completely covered. Place the roast on a preheated grill and cook until the internal temperature
of the roast hits 129 degrees. During the grilling process glaze the roast twice with he honey and
brown sugar mixture. Once the roast hits the 129 degrees internal temp remove from grill and
place on a cooling rack for 20 minutes before slicing and serving!