Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: Jammin2Dub on July 23, 2015, 01:06:53 PM

Title: Smoking a Venison Tenderloin
Post by: Jammin2Dub on July 23, 2015, 01:06:53 PM: Smoking a Venison Tenderloin -

Ingredients:
One venison tenderloin - "You can obviously use more"
Package of average cut bacon
Apple wood chips
Oil - Any type
White wine - Any type "I use a sweeter wine"
Garlic
Paprika
Onion Powder
Cumin
Thyme
Salt & pepper

Grill temperature - 200 degrees F

Time frame - 2 hours

Base tenderloin with oil and white wine. Put all seasoning in a cup with mix portions according to your taste. I personally mixed everything about even. Get enough to cover the entire loin and apply generously. Let this rub sit for at least 12 hours before you grill.

(http://i300.photobucket.com/albums/nn19/avzj/Smoking%20a%20Venison%20Tenderloin/unnamed_zpsatcmmnbq.jpg)

I am a strong believer that bacon is a great addition to venison. Giving the lean nature of venison it can greatly benefit from that extra fat bacon has. Below is a bacon weave I put just before I starting smoking.

(http://i300.photobucket.com/albums/nn19/avzj/Smoking%20a%20Venison%20Tenderloin/nbnb_zpshydds0c8.jpg)
(http://i300.photobucket.com/albums/nn19/avzj/Smoking%20a%20Venison%20Tenderloin/nbnbnc_zpsnf2qwsbi.jpg)

I set up my grill for indirect smoking. Coal amount below using a Char-Griller Duo Black 3-Burner. I only lit a handful of coals and set on one side of the coals.

(http://i300.photobucket.com/albums/nn19/avzj/Smoking%20a%20Venison%20Tenderloin/cvbvc_zpsmxok159t.jpg)
(http://i300.photobucket.com/albums/nn19/avzj/Smoking%20a%20Venison%20Tenderloin/jkuk_zpskdnv76hf.jpg)

Using a dual pin grill thermometer helps you easily monitor the meat and grill temper. Plus good vent control and then lay your wood chips over all the coals. Note I do soak my wood chips in water prior to laying on coals. I also use a drip pan with water directly below the meat. I believe this helps keep moisture and stops the drippings from creating bad smoke in your grill.

(http://i300.photobucket.com/albums/nn19/avzj/Smoking%20a%20Venison%20Tenderloin/kjkgddds_zpsm07lpsop.jpg)
(http://i300.photobucket.com/albums/nn19/avzj/Smoking%20a%20Venison%20Tenderloin/oiuou_zps1flaq2ny.jpg)
(http://i300.photobucket.com/albums/nn19/avzj/Smoking%20a%20Venison%20Tenderloin/gfggg_zpspouv0ta5.jpg)

Again grill temperature at 200 degrees and smoke for 2 hours. I pull the meat off the grill once the internal temperature of the meat reaches 140 degrees. Then I wrap the meat in tin foil and a towel and then place in a cooler for 20-30 minutes. This lets the moisture return to the meat.

(http://i300.photobucket.com/albums/nn19/avzj/Smoking%20a%20Venison%20Tenderloin/ccc_zpshr4btcxu.jpg)
(http://i300.photobucket.com/albums/nn19/avzj/Smoking%20a%20Venison%20Tenderloin/wwww_zps1pkjjf0y.jpg)
Title: Re: Smoking a Venison Tenderloin
Post by: smokeasaurus on July 23, 2015, 01:15:43 PM: Whoa Nelly did ya nail this cook. Great pics and thanks for the detailed process and the recipe :)
Title: Re: Smoking a Venison Tenderloin
Post by: sliding_billy on July 23, 2015, 01:32:25 PM: Slice me off some of that pronto!
Title: Re: Smoking a Venison Tenderloin
Post by: TMB on July 23, 2015, 02:15:16 PM: OH Yes! Now that looks goooooooooooood!
Title: Re: Smoking a Venison Tenderloin
Post by: HighOnSmoke on July 23, 2015, 03:10:32 PM: Excellent post!
Title: Smoking a Venison Tenderloin
Post by: tailfeathers on July 23, 2015, 04:35:36 PM: NICE WORK! Just need a little mushroom gravy on that and you've got HOE (heaven on earth)

Sent from my iPhone using Tapatalk
Title: Re: Smoking a Venison Tenderloin
Post by: Big Dawg on July 23, 2015, 07:15:43 PM: Now, that's what I'm talkin' about ! ! !

BD
Title: Re: Smoking a Venison Tenderloin
Post by: Smokerjunky on July 23, 2015, 07:25:17 PM: Heck YES - that looks outstanding (totally with you on the bacon :P )
Title: Re: Smoking a Venison Tenderloin
Post by: Smokin Don on July 24, 2015, 12:12:23 AM: Looks good and I bet it tasted great!!! Don
Title: Re: Smoking a Venison Tenderloin
Post by: Pam Gould on July 24, 2015, 02:59:16 AM: OMG does that look good..I grew up on venison. .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: Smoking a Venison Tenderloin
Post by: muebe on July 24, 2015, 06:46:34 AM: Great post!

Nice bacon weave. Great documentation of your cooking process!

Looks great!
Title: Re: Smoking a Venison Tenderloin
Post by: ACW3 on July 24, 2015, 08:20:01 AM: Quote from: Big Dawg on July 23, 2015, 07:15:43 PM
Now, that's what I'm talkin' about ! ! !

BD

X2!!

I just happen to have an elk tenderloin in my freezer begging to be cooked. Your approach would be a perfect way to do one. Thanks for posting.

Art
Title: Re: Smoking a Venison Tenderloin
Post by: tlg4942 on July 24, 2015, 09:58:42 AM: How big was that deer?
Title: Re: Smoking a Venison Tenderloin
Post by: hikerman on July 24, 2015, 11:53:10 AM: I like your process! And your finished product looks great! Nice job!
A couple things I do different....personal choice. I don't soak my wood. And I like a more med. rare finish so I'd go to 130F and then foil.
If there's anything left of this cook I'd love some! :D

Good post!
Title: Re: Smoking a Venison Tenderloin
Post by: TecCrash on July 24, 2015, 03:44:38 PM: Quote from: tlg4942 on July 24, 2015, 09:58:42 AM
How big was that deer?

That was what I was thinking, I've had Elk loin smaller than that :) Great job, beautiful cook!
Title: Re: Smoking a Venison Tenderloin
Post by: Jammin2Dub on July 24, 2015, 04:59:19 PM: Unfortunately I do not know how big the deer was. My cousin took the deer at the Malinmor Hunt club located in Eolia, MO. Great hunting out there with some monsters.