Add the liquid smoke, Worcestershire sauce, and the beef broth to the bottom of a slow cooker.
In a small mixing bowl add the brown sugar, paprika, onion powder, garlic powder, cumin, mustard powder, salt and pepper. Mix together to make a seasoning rub.
Rub the Venison roast all over with this seasoning rub (use all the rub).
Add the Venison to the slow cooker with the liquids and cover.
Cook on low for 8-10 hours (8 hours for a boneless roast, 10 hours for a bone-in roast- like a neck roast). Wait to add the barbecue sauce until the cooking time is done.
Turn the roast half way through cooking. (This can be skipped if you are not home during the day).
Check for doneness - it needs to shred easily. When ready, remove from the slow cooker and shred using two forks.
Remove the fluid from the slow cooker, but reserve 1 cup.
Add the shredded venison back to the slow cooker with the 1 cup of reserved fluid and 1 cup of the BBQ sauce. Mix well. Serve on a toasted brioche bun with coleslaw or pickles (or your favorite dressing). Or you can serve as is with mashed potatoes or mac and cheese.
Notes
Add any remaining venison barbecue to an airtight container and store in the fridge for up to 4 days. This meat mixture can also be frozen for up to 3 months when stored in a freezer-safe bag or container.
Love venison but don't know anyone that hunts? Many local butchers have frozen venison or can order it for you.