So I've got this Deer tenderloin and I'm going to smoke it. Any suggestions?

[cabmandone]

I've been playing with the idea of smoking a whole deer loin that I have. I have decided to brine it in a water, salt, soy, Worcestershire,molasses mixture for 12 hours to draw out the blood and infuse the meat with some flavor while also tenderizing. I'm at a point where I want to put a dry rub on it and place it in the refrigerator for the next 12 hours and then place it in my smoker at about 225 for 2 hours or until the internal temp is about 140. I then plan to wrap in foil and towels and place in a cooler for about 20 minutes once to temp.
I'm looking for suggestions on a dry rub. I'm thinking garlic, thyme, rosemary and crushed black pepper but want to know what others use.

Best of all, I get to eat this while drinking some homebrew porter I've got on tap!

[rfuerst911sc]

No suggestions on the dry rub but toothpick a few strips of bacon to it...........heaven on earth !!!

[cabmandone]

Originally Posted by rfuerst911sc

No suggestions on the dry rub but toothpick a few strips of bacon to it...........heaven on earth !!!

I forgot to put that step in under my OP. I have some thick cut bacon I'll be wrapping it in to keep it from getting dry. I'm thinking I'm going to use apple wood for a nice sweet light smoke flavor.

[aigel]

I would not do thyme and rosemary - they are too strong and they will overpower the meat flavor. Any back loin (not sure if you have tenderloin or backstrap?) is very mild in flavor and I would only put mild seasoning. My vote is fresh ground black pepper, salt, garlic powder and paprika powder (mild).

HTH - send us some pics!

G

[cabmandone]

Originally Posted by aigel

I would not do thyme and rosemary - they are too strong and they will overpower the meat flavor. Any back loin (not sure if you have tenderloin or backstrap?) is very mild in flavor and I would only put mild seasoning. My vote is fresh ground black pepper, salt, garlic powder and paprika powder (mild).

HTH - send us some pics!

G

I was thinking the "woodsy" notes of the thyme and rosemary would complement but I get what you're saying. I'll give your suggestion a go. Keep an eye on this thread today as I plan to post a few pics.

[vash]

I think the loin is too lean for this application.


Sent via Jedi mind trick.

[cabmandone]

Originally Posted by vash

I think the loin is too lean for this application.


Sent via Jedi mind trick.

Not anymore!





What? did ya think I was gonna waste home brewed beer?

[craigster59]

Smoking venison tenderloin and drinking a Chardonnay with it? Man, you ARE a rebel!

[cabmandone]

Originally Posted by craigster59

Smoking venison tenderloin and drinking a Chardonnay with it? Man, you ARE a rebel!

Nope, I'm drinking home brew porter and brown ale! Life IS goooooooooooooood.

[cabmandone]

Vash,
Btw, I'm going to take the bacon off at 1.5 hrs (or 140 internal temp of loin) and finish in the pan while I take the loin off the spit and turn the heat up to searing temp. Then I'm gonna toss the loins naked on to sear them before I serve. I'm aiming for no more than 150 internal temps. And the smell of apple wood smoke is DIVINE.

[aigel]

This will be interesting. I don't think it will be too dry with the sloppy bacon on top. I do deer loin and antelope loin on the grille all the time. Just not slow cook, rather than straight on the coals and toss a few wood chips. Get to about 120 internal and then take off to rest for 10 minutes in foil.

If you really worry about dryness, the key to good venison roast is "larding" the roast. That means inserting strips of fat throughout the meat. Larding I have only done this on large rump roasts I braise in the oven.

G

[cabmandone]

Originally Posted by aigel

This will be interesting. I don't think it will be too dry with the sloppy bacon on top. I do deer loin and antelope loin on the grille all the time. Just not slow cook, rather than straight on the coals and toss a few wood chips. Get to about 120 internal and then take off to rest for 10 minutes in foil.

If you really worry about dryness, the key to good venison roast is "larding" the roast. That means inserting strips of fat throughout the meat. Larding I have only done this on large rump roasts I braise in the oven.

G

Well, I guess the proof will be in the pudding when I cut it open and take a pic... oh and a bite too!. Don't worry, you'll get the full breakdown.

Did I mention that apple wood smoke smells DIVINE ?

[vash]

Haha. Awesome


Sent via Jedi mind trick.

[cabmandone]

Originally Posted by vash

Haha. Awesome


Sent via Jedi mind trick.

If nothing else, the smell of the smoke and the porter I'm drinking have been worth the attempt.

Btw, about 120 internal temp now. shouldn't be long now!

[aigel]

Why apple and not hickory or another stronger wood?



I love roasting whole hogs. Those take all day of "watching" - beer in hand ...

G

[cabmandone]

Originally Posted by aigel

Why apple and not hickory or another stronger wood?



I love roasting whole hogs. Those take all day of "watching" - beer in hand ...

G

Mostly because I LOVE the smell of apple wood and the sweet/light flavor it gives when it's finished. I do my ribs in a 2/2/2 with hickory and love how it turns out but I normally use apple wood for my beef and other choice cuts of meats.

[craigster59]

I have a funny feeling this is going to turn out great. A meal that is fit for a King, only available at home. I say this every time I eat at a restaurant and know I can do 200x better. Enjoy!

[Por_sha911]

Don't use a sweatsock. Tried that once and it was a bummer man.

[cabmandone]

Oh man, this is good!

[tabs]

For a basic rub: very lite on the salt, pepper, granulated garlic, granulated Onion, Paprika, brown Sugar.

For Ribs, Pork Roasts, or Chicken I would add Cumin powder, Chili powder (straight no other spices added), Celery powder, Here you can slather some Olive oil over the meat before you apply the rub.

You could switch in some Curry powder and Ginger instead of the Chili powder.

I have used most of the hard woods for smoke at one time or another. I like Oak as a base wood because it burns hot and has a subtle flavor, then backed with a wood for taste like Apple, Peach, Orange, Olive, Cherry, Lemon or Plum as your heart desires. Mesquite and Hickory have distinctive flavors all of their own.

However I don't fiddle faddle with this stuff much anymore...just throw some lump Mesquite and maybe some Bourbon Barrel chips in the Green Egg and smoke away. It is all good.

Ohh yeah with the Bacon you could Blanch it in some hot water to take some of the salt and grease out. That is a definite move if you Barbie the Shrimp, otherwise the Shrimpy's come off grease laden. .

A good beef or chicken marinade is Olive oil, fresh Garlic, Lemon or Lime Juice, Paprika salt and pepper. You could add in some Shallots, Serrano, Jalapeno or Habanero chilis to the mix if ya like.