Dave Prit.
New member
I'm looking for tried and true recipes for 4 -6 whitetail deer tenderloins that will be put through my 18" WSM. Friends have shared my pork, chicken and turkey offerings and have asked me to smoke their tenderloins for a Christmas party to be held in a few weeks.
Knowing that venison, especially the back straps, are quite lean I'm leaning toward marinating or a 1-hour-then-aluminum-foil-wrap method. I thinking I'll pull it out at an internal temp of 135 -140F. I'm not sure of the rub but I've become particular to the Texas Sprinkle. Do I need a rub? I've used bacon as a fat source but does it work for a lion without overpowering the meat? Smoke wood ... 60% apple
& 20% eacg oak & hickory? What about sasafrass?
I'm looking forward to fellow member's suggestion.
Thanks!
Knowing that venison, especially the back straps, are quite lean I'm leaning toward marinating or a 1-hour-then-aluminum-foil-wrap method. I thinking I'll pull it out at an internal temp of 135 -140F. I'm not sure of the rub but I've become particular to the Texas Sprinkle. Do I need a rub? I've used bacon as a fat source but does it work for a lion without overpowering the meat? Smoke wood ... 60% apple
& 20% eacg oak & hickory? What about sasafrass?
I'm looking forward to fellow member's suggestion.
Thanks!