I was asked to smoke a venison tenderloin

jamaicamon · Jan 21, 2015

Any suggestions on a good rub and cooking methods?

stickburner plus · Jan 21, 2015

spog is good ,
Cook hot and fast till 115 then foil for an hr .will be like tenderloin steak.No holes in the foil .

straight to the cooler .

Sausage Warrior · Jan 21, 2015

Don't smoke it! Cook that puppy quickly over some pecan chunks on a grill! There's not enough fat for a traditional smoke. S&P rub with some Olive oil is good enough for my favorite meat in the world!!! pull at 130 and wrap for 1/2 hour

God I love venison tenderloin - you lucky dog

captmoby · Jan 21, 2015

Season as you wish but hot and fast is the only way to go with that cut. Do not over cook or it will dry out and be nasty. As others have said pull at 130 and rest a bit. It should be a bit gray on the outter .5" and pretty red in the middle.

TuscaloosaQ · Jan 21, 2015

Split... Stuff with cream cheese .. Peppers and onions... Wrap in bacon and cook med rare.....

bbqwilly · Jan 21, 2015

That sounds awesome Paul.

I've always put salt n pepper on it and smoke till done. Its hard to mess up deer tenderloin

Wickedcajun · Jan 21, 2015

I'm in the middle... I cook til 120 IT...:becky:

grantw · Jan 22, 2015

Cook it in a bacon weave if you are smoking it, med rare. or cook it hot nakid

bacchus99 · Jan 22, 2015

Yep cook hot and to med rare/med and rest. SPOG is fine or however you like to season your beef.

SGH · Jan 22, 2015

I did some back during the holidays that turned out pretty good. I injected them with melted butter then butterflied and stuffed them with cream cheese and jalapenos. Foe seasoning I used salt, pepper and a hit of cayenne. Then wrapped with bacon and smoked indirect at 275 over oak and pecan wood on my Shirley offset. I pulled at 133 internal because others were eating it as well. I would have pulled at 120 if it would have been just for me. Turned out pretty good I thought.

cowgirl · Jan 22, 2015

I go the quick hot route for tenderloins. Pull them off the heat while medium rare.
For back loins (backstrap) I butterfly, stuff and wrap in bacon before smoking.

Spartan Smoker · Jan 22, 2015

only thing you gotta do is not over cook and make sure all the silverskin is gone... same rule for all the wild game you ever cook.

Smoking Westy · Jan 22, 2015

Hot & fast as others have noted. Hit it with your favorite seasoning(s) or rub, I like to cook mine direct until the IT hits about 120, pull it off to rest, slice and enjoy.

I've done a simple salt, pepper, garlic rub with great success as well as rubs like Oakridge BBQ's venison & wild game.

If it's the larger backstrap I have done as others have noted and butterflied, stuffed with various things (favorite is feta cheese) and grilled. Or you can cut "chops" and butterfly like these pictured below...

Feta stuffed backstrap...

jamaicamon · Jan 22, 2015

Thank you everyone. I will let y'all know how it goes.:mrgreen:

I was asked to smoke a venison tenderloin

jamaicamon

is one Smokin' Farker

stickburner plus

Full Fledged Farker

Sausage Warrior

Guest

captmoby

Knows what a fatty is.

TuscaloosaQ

Babbling Farker

bbqwilly

Babbling Farker

Wickedcajun

is Blowin Smoke!

grantw

is Blowin Smoke!

bacchus99

Full Fledged Farker

SGH

is Blowin Smoke!

cowgirl

somebody shut me the fark up.

Spartan Smoker

Is lookin for wood to cook with.

Smoking Westy

is one Smokin' Farker

jamaicamon

is one Smokin' Farker

Similar threads