Smoked moose tenderloin is a delicacy that is sure to impress your guests. The rich, smoky flavor pairs perfectly with the tender, juicy meat, making it an unforgettable dining experience.
While it may seem like a daunting task, smoked moose tenderloin is actually quite easy to prepare. With just a few simple ingredients and a little bit of time, you can create a dish that will have your friends and family raving. So what are you waiting for? Get started on your Smoked Moose Tenderloin today!
How To Make Smoked Moose Tenderloin
Step 1: Preheat Pellet Smoker
Step 2: Prepare Moose Loin
Step 3: Coat Moose Meat With Olive Oil
Step 4: Season Moose Tenderloin
Using your hands, rub the seasoning mixture all over the moose tenderloin, making sure to cover every inch of the meat. Press the seasoning mixture into the meat, so it sticks well and creates a flavorful crust.
Step 5: Smoke
Close the lid and smoke the moose tenderloin for 30 minutes, then flip and continue smoking for another 30 minutes or until the internal temperature reaches 125°F (medium rare). Make sure to use a meat thermometer to check the temperature of the meat in the thickest part of the tenderloin.
Step 6: Rest
Step 7: Slice & Serve
Tips For Making Smoked Moose Tenderloin
If you’re new to smoking meat, it can be overwhelming to know where to start. But fear not, we’ve got some tips to help you make the perfect smoked moose tenderloin on your pellet smoker.
Don’t Overcook
It’s essential to check the internal temperature of the moose tenderloin frequently with a meat thermometer to avoid overcooking the meat.
Overcooking will result in dry and tough meat, which is not what you want. Aim for an internal temp. of 125°F and let the meat rest for a few minutes before slicing.
Use the Right Wood Pellets
Choosing the right wood pellets can make a big difference in the flavor of your smoked meat. For this recipe, we recommend using hickory or applewood pellets, as they pair well with gamey meats like moose.
Let the Meat Rest
After smoking the moose tenderloin, it’s crucial to let it rest for 5-10 minutes before slicing. This allows the juices to redistribute and ensures that the meat is tender and juicy. You can lightly wrap the moose tenderloin in aluminum foil so that the meat is still hot when it’s time to eat.
Best Beer To Pair With Smoked Moose
Nothing beats enjoying a cold beer with your perfectly smoked moose or venison tenderloin. But with so many different types of beer out there, it can be challenging to know which one will pair well with your meal. Don’t worry; we’ve got you covered. Here are our top 3 types of beer that pair exceptionally well with this smoked game meat.
India Pale Ale (IPA)
An IPA’s hoppy bitterness pairs incredibly well with the gamey flavor of moose. The citrusy notes and bitter finish cut through the richness of the meat and complement the smoky flavor. Look for a West Coast-style IPA with a high IBU (International Bitterness Units) count.
Brown Ale
A malty brown ale pairs well with the caramelized crust that forms on the outside of the smoked tenderloin. The nutty and toasty notes in the beer complement the smokiness of the meat, making for a well-rounded flavor experience.
Stout
A rich and full-bodied stout can stand up to the bold flavors of smoked moose tenderloin. The roasted malt and coffee notes in the beer complement the smokiness of the meat, and the creamy mouthfeel helps to balance the dish’s richness.
Related Recipes
- Smoked Moose Steak Recipe
- Smoked Moose Roast Recipe
- Smoked Moose Ribs
- Smoked Pork Tenderloin Recipe
- Smoked Moose Jerky
Smoked Moose Tenderloin
Equipment
- Wood Pellets (hickory or oak works well)
Ingredients
- 2 lb. moose tenderloin
- 1 tbsp olive oil
- 1 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat your pellet smoker to 275°F.
- While the smoker is heating up, prepare the moose tenderloin by trimming any visible fat or silver skin. Rinse it with cold water and pat it dry with paper towels.
- Coat the moose tenderloin with olive oil, making sure to cover it evenly.
- In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Rub the spice mixture all over the moose tenderloin, pressing it into the meat.
- Place the seasoned moose tenderloin on the pellet smoker, making sure it's not touching the sides or the top of the smoker.
- Close the lid and smoke the tenderloin for 30 minutes.
- After 30 minutes, flip the moose tenderloin over and smoke it for another 30 minutes or until the internal temperature reaches 125°F.
- Once the internal temperature has been reached, remove the smoked moose tenderloin from the smoker and let it rest for 5-10 minutes.
- Slice the smoked moose tenderloin into thin slices and serve it immediately.