Smoked Venison A La Matt

Most people have a hard time smoking deer because it dries out real easy. I always had that problem as well until I figured it out. I have been doing it this way for years and its super easy.  Here is how I smoke deer and its always a guaranteed hit.
I don’t know what I grabbed as far as the deer roasts. Might have been off a leg or a loin. It really doesn’t matter smoking it this way as all ends up juicy and tender. One thing with venison is that since it doesn’t really have any fat in the meat, it gets up to temp quick. So keep the smoker temp down to the 210 range. I put these three roast on and smoked them till the temp got up to 145-150. That took about 3-3.5 hours.

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Once they get up to that temp I put them in a pan and pour a liquid of your choice in there. I usually use beer by its self but you can let you imagination run with it. Then keeping the temps low, take the meat up to 165. At that point the meat is done. NEVER smoke or cook deer to any temps over 165 because it will get dry and tough. You can pull the deer off anywhere between 155-165 and move onto this next step.

Once the venison hits that 155-165 range, I take the meat and slice it up. Then its back in the pan, more liquid added, cover in foil and back on the smoker for about 45 minutes to an hour. Today I put some cider vinegar and maple surup in the sliced meat.

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After its sat in the smoker for a bit, all those juices soak back into the meat for awesome goodness. Usually I just take the sliced meat and make sandwiches with it, but everything was so tender I just took all the sliced venison and pulled it all. It came apart with ease and was oh so good.

Hope y’all get to try this. If you need some deer, stop by and I will give you some. I still have a freezer full and the season is about to begin.

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7 Comments

  • richschoemann March 20, 2013 at 8:16 am

    wish I had a freezer full of tenderloins!!!!LOL Great recipe Matt, looks delicious, i am definitely gonna be trying that out, thanks

    Reply
  • Bucks, Ducks & Brews March 22, 2013 at 9:01 am

    Venison can be so finicky. These are some great tips. We try and use beer in as many recipes as we can. of course there is usually some leftover that we can’t let go to waste! We’ve used your technique of wrapping them up with liquid before, it’s amazing how that really makes a difference! Thanks for sharing the recipe!

    Reply
  • Matt Wayland March 22, 2013 at 9:54 am

    Now I know what I’m going to do with the venison roast I have. Great recipe.

    Reply
  • Andy_Meador@yahoo.com March 22, 2013 at 7:00 pm

    Wow! Looks amazing!

    Reply
  • Michael McNulty March 26, 2013 at 3:34 pm

    Im hungry as hell after reading this. Thanks Matt I have some back straps that Ill try this with.

    Reply
  • Video Of Making Smoked Venison A La Matt June 11, 2013 at 12:23 pm

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