Venison is not that much famous as poultry or beef. But it is expensive and tastes delicious. If we compare beef with venison jerky, it gets more tender, juicy, and flavorful when smoked or grilled. If you are hosting a party, friends reunion, or planning a meal for a holiday dinner venison roast, or venison backstrap grilled with fruit woods will give you a mouth-watering savory.
Smoking venison is not difficult to do as it takes less time than beef, but it can be challenging for newbies. For that, you do not have to worry about anything because here well will disclose the perfect smoked venison recipe.
Table of Contents
What are the venison cuts for smoking?
While smoking red meat, you can take meat from any part of a dear. But do you know that some parts are just perfect and will give you an outstanding taste along with texture when smoked? Here are some of the preferred cuts for cooking
- The loin is also called the backstrap of deer. I prefer the loin cut the most because of its juiciness and it takes less time to cook than all other parts.
- Meat from the shoulder or hindquarter can also be a great choice when prepared with our venison recipes.
Sidelines that goes with smoked venison
There are several side dishes that you can pair up with deer jerky, but the ones I like the most with this smoking venison are Smoked baked potatoes, Smoked Sweet potatoes, Smoked Corn on the Cob, Or Smoked Asparagus.
How to make Smoked Venison
Grab your smoker. Choose the desired wood chips, and let’s start. One more thing here I will be using my pellet grill because I am a pro at it. You can use the grill or smoker you are comfortable with.
- Prep Time: 5 mins
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Cook Temperature: 225ºF
- Finish Temperature: 145ºF
- Wood Flavor: Cherry wood or hickory wood
- Servings: 2-4 people
- Your preference of smoker (I recommend a pellet smoker)
- Commercial grade tin foil
- BBQ Temperature probe
- BBQ tongs
- 1 pound deer tenderloin
- 1 batch Not Just Pork Rub
- 1/3 cup of olive oil (for seasoning)
- 1/3 cup of orange juice (for seasoning)
- 2 tablespoon soy sauce (for seasoning)
- 2 rosemary sprigs (for seasoning)
- Cloves of garlic 4
- 1/2 teaspoon black pepper
- Marinate your venison with the rub and other ingredients
- Start your smoker, grab your pellets, and get the temperature stable at 225ºF.
- Insert your meat probe and place the meat directly onto the grill grate and close the lid.
- Smoke for 2 to 3 hours until the internal temperature reaches 145ºF.
- Remove from the grill and let it rest for 5 to 10 minutes before serving.
BBQ Hero Tip: The type of beverage you choose when it’s time to eat has a big impact on the flavors you’ll be tasting in the meat. Pair your smoked venison with a good Porter or Stout beer to amplify and complement the meat’s delicious flavor.
Detailed Cooking Instructions
1) Marinating the venison with rub and all ingredients
Take a zip plastic bag or a large bowl. Put all the ingredients in it and after that put the piece of meat in it. Let it rest for almost 2 hours to let the spices blend with the meat to serve you with the best flavor.
Just a quick suggestion; you can also citrus marinade the venison and smoke it to have a natural flavor accompanied sour taste.
2) Start your smoker and maintain the desired temperature
Prepare your smoker, make sure that the grill grates or the wire rack are thoroughly cleaned. Place your favorite wood chips over the red hot charcoal to infuse the meat with a tempting smoky flavor. Maintain the internal temperature at 225ºF with the lid closed.
3) Putting in the temperature probe and placing it on the grill
You can use a normal BBQ temperature probe. Make sure that it should be inserted in the thickest part so identify the thickest part of the meat and insert that probe in it. After doing this, place the loin directly on the grill. You can also place a aluminum foil beneath it so that the juices form the meat wont stick to the grill or wire rack.
4) Smoking the Venison
Let it rest on the smoker for at least 2-3 hours until the internal temperature on the thermometer is recorded at 145ºF with the lid closed. While smoking, make sure that it is placed on indirect heat to eliminate excess fat and intramuscular fat, leaving juicy meat behind.
Smoke venison at 130°F for red meat, 145°F for medium-rare, and 160°F to eradicate pink flesh.
5) Serving the perfectly smoked venison
When you get the desired internal temperature, remove the venison from the smoker and rest for 5-10 minutes, redistributing its juices among all the parts. After that, slice it up as per the guests on the table and set it on the serving platter. Season it up with some chili flakes and coarse salt. You are all set to serve.
Frequently Asked Questions
How long does it take to smoke venison?
It will take almost 2-3 hours to smoke the venison. Smoke it on indirect heat and keep turning the sides to cook it properly from all the sides.
Can you smoke deer meat?
Deer meat, often known as venison, is lean, delicate meat excellent for smoking but requires a little more flavor and the proper cooking technique.
What is the best way to smoke deer meat?
It’s finally time for the wild game. Place the meat on the grates of the smoker and close the cover. Close the lid and smoke for 12 hours per pound on indirect heat, or until the internal flesh temperature reaches 140ºF-145ºF.
What does smoked venison taste like?
People typically use terms like rich or earthy to describe venison flavor and texture; this is festive-tasting meat, often laced with notes of the acorns, sage, and herbs that the deer enjoyed throughout its existence. It’s also less luscious and succulent than beef, but it’s smoother and harder.
How do you smoke venison without drying it out?
This is accomplished by including a source of moisture within your smoker. Many smokers include a built-in water pan or a space to store a water pan when not in use. This will assist in maintaining the moisture in the meat and prevent the venison from drying out as fast as it cooks.
What is best to soak deer meat in before cooking?
Fresh deer meat may include blood, which may be removed by soaking it for a few hours or overnight in a solution such as saltwater or vinegar and water. After soaking, drain the pan, rinse the meat, and continue.