So last week my neighbor asked me have I ever smoked Venison. I told him no the only time I use Venison is for chilli. So he gave me one and I began doing research on the for ways to smoke it. Most things I found was not to do it on a smoker, to use a crook pot. But I was determined to find out for my self. Now I am not a big brine person and I like dry rubs better. So I began by the night before by doing some trimming by removing any silver skin that was left by the butcher. I then used a little device my wife bought me to puncher the meat to tenderize. I then coated with olive oil to bind my rubs. I used two rubs, Montreal steak and a Cajun rub I had. Let sit over night in the fridge. Around noon I placed it on my smoker at 235 and let cook till the internal reached about 135. When it came out I let rest for about two hrs. I then sliced it like a brisket, I even did a few cubes in there. I brought it over to my neighbor house for a little get together. And everyone went nuts for it. A few people didn't believe it was Venison. It was so good and tender that when it cooled down people were eating it cold. So if someone tells you it can't or shouldn't be smoked try it for yourself and decide then.
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Congrats on a successful cook. I bet it's the first of many venison cooks.
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My limited knowledge tells me it's not much different than beef except deer have more points on the horns. Sounds delicious. Going out on a limb with blind faith based on experience is why we have such good meals! kudos sir!Comment
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Good job sir. Bacon wrapped back strap smokes up real nice also.Comment
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Be careful using a blade tenderizer on meat that you only take to 135. They can push surface bugs (which normally get killed by surface searing) deeper into the meat. Glad your cook turned out good!Comment
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Sounds good. Would you care to post your tips or recipe for the chili in the chili sub forum?Comment
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