Bacon-wrapped and reverse-seared for a perfectly tender medium-rare venison roast.

Smoker Temp: 225°F | Sear Temp: 450°F | Target Doneness: Medium-rare (130°F final)

Before Cooking

• Remove roast from brine
• Rinse briefly, pat completely dry
• Optional: short marinade (2–4 hrs), then pat dry again
• Lightly coat roast with bacon grease
• Lay bacon strips across the top of the roast
• Optional: drip pan below roast with ½ cup cider + ½ cup water

Instructions

Step 1: Smoke

Preheat Traeger to 225°F.

Place roast on grates, bacon side up.

Insert probe into thickest part.

Smoke until internal temp reaches 120°F (~30–40 min per lb).

Do not rush this stage.

Step 2: Remove Bacon

Pull roast off smoker at 120°F.

Remove bacon strips and set aside.

Lightly brush roast with bacon grease or oil.

Step 3: Reverse Sear

Increase Traeger to 450°F.

Return roast directly to grates.

Sear 1–2 minutes per side.

Pull roast at:

• 125°F = rare
• 130°F = medium-rare (recommended)
• 135°F = medium (do not exceed)

Step 4: Rest & Serve

Tent loosely with foil.

Rest 15–20 minutes.

Slice against the grain.

Optional: crisp bacon separately and serve on top.

Key Rules

• Cook by temperature, not time
• Do not sear with bacon on
• Do not cook past 135°F
• Thin slices = tender venison