My neighbor gave me some venison tenderloin. I have never cooked this before. Reviewing online posts, everyone seems to say cook it low and remove at 125-130. Would appreciate advice on the following questions.
1. After removing all the silverskin, do you dry brine with salt at 1/2 tsp/lb like other meat? Does it require any special brine prep?
2. Plan to use John Henry Pecan Rub. This is on the sweet end of the spectrum and what I normally use for ribs. Is that ok for venison?
3. Planning on using the 22 kettle with Kingsford and cherry wood. 225 until 125-130 internal temp. Does that sound right?
4. Most recipes say wrap in bacon. Expecting a smoke of 1-1 1/2 hours at 225, will the bacon crisp up?
5. Does it need cambro or eat right away?
6. Any special way to slice it when done.
7. Do you serve it with any type of sauce?
1. After removing all the silverskin, do you dry brine with salt at 1/2 tsp/lb like other meat? Does it require any special brine prep?
2. Plan to use John Henry Pecan Rub. This is on the sweet end of the spectrum and what I normally use for ribs. Is that ok for venison?
3. Planning on using the 22 kettle with Kingsford and cherry wood. 225 until 125-130 internal temp. Does that sound right?
4. Most recipes say wrap in bacon. Expecting a smoke of 1-1 1/2 hours at 225, will the bacon crisp up?
5. Does it need cambro or eat right away?
6. Any special way to slice it when done.
7. Do you serve it with any type of sauce?
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