Venison Crockpot BBQ


2-3 pound tenderloin, backstrap or roast

1/4 tsp pepper

1/2 tsp celery seed

1 tsp garlic powder

2 tsp chili powder


1/2 tsp dry mustard

1 tsp liquid smoke

2 tbsp. Worcestershire

2 tbsp. vinegar

1/4 c packed brown sugar

1/2 c chili sauce

1/2 c ketchup


Combine pepper, celery seed, garlic powder and chili powder; rub onto all sides of meat and put into crock pot.

In a medium bowl, combine dry mustard, liquid smoke, Worcestershire, vinegar, brown sugar, chili sauce and ketchup. Mix well and pour over meat.

Cover and cook on low for 8 hours or high for 4. Remove meat and shred. Put meat back into crockpot and mix with juices/sauce.  Leave on warm for a minimum of 15 minutes before serving to marinate.

Serve on a bun or over mashed potatoes.



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