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Re: Venison on the smoker
[Re: 3toe]
#202804
10/18/11 07:21 PM
10/18/11 07:21 PM
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Joined: Jan 2002
Posts: 10,484
Bham
Dallas County
Booner
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Booner
Joined: Jan 2002
Posts: 10,484
Bham
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Wrap that thing in bacon and/or cook a cheap shank ham on the rack above it so it bastes down.
not sure what the best way to handle them is but they shouldnt be on tv and gettn married and raisin kids
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Re: Venison on the smoker
[Re: 3toe]
#202850
10/18/11 08:13 PM
10/18/11 08:13 PM
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Joined: Aug 2006
Posts: 32,451
North Alabama
YEKRUT
Turkey Nut
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Turkey Nut
Joined: Aug 2006
Posts: 32,451
North Alabama
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Yep I am getting a ham or shoulder out tommorrow night and get it ready for this weekend. Thanks for the motivation 3toe.
Some men are mere hunters; others are turkey hunters. —Archibald Rutledge—
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Re: Venison on the smoker
[Re: 3toe]
#209093
10/28/11 02:30 PM
10/28/11 02:30 PM
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Joined: Mar 2003
Posts: 26,402
Helena
3toe
OP
Talking Turkey
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OP
Talking Turkey
Joined: Mar 2003
Posts: 26,402
Helena
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The trick to smoking a tenderloin and not drying it out is indirect heat. Until I got my Kamado Joe I smoked them on a Brinkman barrel smoker, not the upright, but the kind with the firebox on the side. Cooking time varies on how big the tenderloin is. I like mine medium rare. I would smoke at about 275 deg for about an hr. I would cut into it and check the center a few times till it was where I liked it. Remember it will continue to cook a little once you take it off so account for that.
I almost never marinated it, just threw it on raw and let the smoke flavor it. I since have done several where I marinated it overnight in Moores teriyaki. If you only leave it in the marinade for about 8-9 hours it leaves it with just a hint of sweetness to go with the smoke flavor, no overpowering teriyaki flavor. It you want to make it really good, after you marinade it cut some 1/4 inch slits down the tendeloin and slide in cut pieces of garlic cloves about every couple inches. Smoke to desired doneness and you are lip smacking ready. It will be real moist and I'll put it up against anything beef tenderloin you might buy in a restaurant. I need to kill about 10 or 15 this year because I get requests at every get together to bring tenderloin and there is never anything left. I have one ternderloin left and it is being cooked next weekend for the AL/LSU game.
Last edited by 3toe; 10/28/11 02:33 PM.
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Re: Venison on the smoker
[Re: YEKRUT]
#209095
10/28/11 02:34 PM
10/28/11 02:34 PM
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Joined: Mar 2003
Posts: 26,402
Helena
3toe
OP
Talking Turkey
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OP
Talking Turkey
Joined: Mar 2003
Posts: 26,402
Helena
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Yep I am getting a ham or shoulder out tommorrow night and get it ready for this weekend. Thanks for the motivation 3toe. How did it turn out? You get to cook it?
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Re: Venison on the smoker
[Re: 3toe]
#209258
10/29/11 05:58 AM
10/29/11 05:58 AM
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Joined: Nov 2002
Posts: 6,618
Moulton,AL
Snuffy
14 point
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14 point
Joined: Nov 2002
Posts: 6,618
Moulton,AL
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The trick to smoking a tenderloin and not drying it out is indirect heat. Until I got my Kamado Joe I smoked them on a Brinkman barrel smoker, not the upright, but the kind with the firebox on the side. Cooking time varies on how big the tenderloin is. I like mine medium rare. I would smoke at about 275 deg for about an hr. I would cut into it and check the center a few times till it was where I liked it. Remember it will continue to cook a little once you take it off so account for that.
I almost never marinated it, just threw it on raw and let the smoke flavor it. I since have done several where I marinated it overnight in Moores teriyaki. If you only leave it in the marinade for about 8-9 hours it leaves it with just a hint of sweetness to go with the smoke flavor, no overpowering teriyaki flavor. It you want to make it really good, after you marinade it cut some 1/4 inch slits down the tendeloin and slide in cut pieces of garlic cloves about every couple inches. Smoke to desired doneness and you are lip smacking ready. It will be real moist and I'll put it up against anything beef tenderloin you might buy in a restaurant. I need to kill about 10 or 15 this year because I get requests at every get together to bring tenderloin and there is never anything left. I have one ternderloin left and it is being cooked next weekend for the AL/LSU game. Ned that sounds pretty good. Do you wrap the loin in bacon or do you put it by it self on an indirect smoker??? I never tried smoking a loin but I always thought you could keep it moist with bacon.
Last edited by Snuffy; 10/29/11 05:59 AM.
If you always do what you've always done you always get what you've always got
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Re: Venison on the smoker
[Re: 3toe]
#209305
10/29/11 09:04 AM
10/29/11 09:04 AM
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Joined: Nov 2002
Posts: 6,618
Moulton,AL
Snuffy
14 point
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14 point
Joined: Nov 2002
Posts: 6,618
Moulton,AL
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Have you ever injected the loin with the marinate???
If you always do what you've always done you always get what you've always got
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Re: Venison on the smoker
[Re: 3toe]
#209340
10/29/11 11:20 AM
10/29/11 11:20 AM
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Joined: Aug 2006
Posts: 32,451
North Alabama
YEKRUT
Turkey Nut
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Turkey Nut
Joined: Aug 2006
Posts: 32,451
North Alabama
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Yep I am getting a ham or shoulder out tommorrow night and get it ready for this weekend. Thanks for the motivation 3toe. How did it turn out? You get to cook it? Nope, didn't get it layed out and ready. We ended up not being here last weekend and this weekend we planned on white and red chili. I will get one done before long!
Some men are mere hunters; others are turkey hunters. —Archibald Rutledge—
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I didn't think of that!