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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
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.
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