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.
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.
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.
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.
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.
