Beer Can Smoked Venison Crown Roast 

Preparation

• Remove the tenderloin with bones attached. Using a sharp boning knife, begin by cutting along the spine, working your way down to carefully remove the tenderloin. Be sure to keep the ribs intact. The idea is to have a section of tenderloin connected by the rib bones, which will eventually curve into the crown shape. I use kitchen shears to cut the rib bones to approximately the same length.
• Trim the meat around the ribs so they’re exposed, you can also save the rib meat for grind or stew. This step is crucial for presentation. You want the bones to be clean for that signature “crown” look. I typically use a paring knife to gently scrape the bones clean of any lingering bits of meat or membrane.
• Wrap the bone tips in foil. Before smoking, wrap the exposed bones in foil. This prevents them from burning during the cooking process while still allowing the rest of the meat to smoke properly.
• Set your smoker to 225° F, perfect for low and slow cooking. If you’re using wood, I recommend a mix of oak and apple for venison. The oak provides a strong, deep flavor while the apple adds a sweet finish.
• Liberally season the roast. Rub the venison with olive oil, and generously apply your spices, making sure to get every nook and cranny. You want the outer layer of the roast to be packed with flavor.
• Stand the beer can upright, drink or remove 1/4th of the beer (so it doesn’t spill or boil out) and wrap the tenderloin around it, bones out, forming a crown shape. You may need some butcher’s twine to keep everything tight. The can not only helps hold the shape but as the beer heats up, it steams the interior of the meat, adding moisture and a subtle hoppy flavor. Be sure to remove any stickers from the beer can before wrapping.
• Place the roast in the smoker, directly on the grate. In a spray bottle, combine the apple cider vinegar and water, then periodically spritz the roast to keep it moist. Smoke for about 3-4 hours, or until the internal temperature reaches 130° F for medium-rare (adjust based on your preferred doneness).
• Once done, remove from the smoker and let it rest for about 10 minutes. This allows the juices to redistribute through the meat, ensuring every bite is succulent.
• After the rest period, remove the beer can, carve the tenderloin into thick slices, and serve with roasted vegetables or a hearty salad. Optional but recommended to serve with a chimichurri (recipe here).