5 brothers smoky pepper salt recipes

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 A no waste full flavor recipe that turns venison into the finest roast beef. We recommend mashed potatoes or rice and beet leaves for a side. Serves 4-6 people, leftover roast is perfect for slicing thinly and making sandwiches. Melt in your mouth tender meat with a delicious gravy made from the brine.
 

Ingredients:
 

2 Cups of water
2 Tbsp 5 Brothers Smoky Pepper Salt
3 Cloves garlic, finely chopped or grated
¼ Onion, finely chopped
2 Cloves
¼ Tsp black pepper
1 Tbsp butter (preferably duck or beef brisket fat)
¼ Tsp Rosemary, finely chopped
¾ Cup of finely sliced mushrooms (optional)
Hickory wood chips to taste
 

Directions: Melt fat in pan, add diced onions. Simmer until onions are cooked then add garlic and wait 2 minutes before adding water. Add all other ingredients and bring to a boil for 5 minutes. Let the brine cool and place in a ziplock bag with the venison sirloin roast. Place in the fridge for 24-48 hours.
 

Remove Sirloin and place in smoker at 220°F until internal temperature reaches 170°F. Use water in the smoker pan to keep the roast from drying out. While the roast is smoking, place the brine (and thinly sliced mushrooms, optional) in a wide bottom pot and bring to a light boil for 5 minutes with stirring. Reduce the brine to a low simmer until it thickens.  

Toasted bread, mayo (or butter), thick sliced tomatoes, slice of American cheese, 5 Brothers Smoky Pepper Salt to taste.