Are you looking for a delicious smoked venison recipe? My wife and I normally never eat venison because it has a gamey aftertaste and is tough to eat, but once we figure out how to prepare it properly, we have been cooking it every other week!
I’ll show you how to ensure your version comes out perfect in this recipe. Follow along with my recipe so you can enjoy your venison the right way!
Why You’ll Love This Smoked Venison Recipe
Venison is a delicious game recipe and much simpler to prepare than most people think. It can be prepared using ingredients bought from the supermarket.
I’ve nutted out the easiest way to make it a little less gamey while making it juicy and tender, so when it comes out of the smoker, it tastes delicious.
This recipe can be used for venison, loins, quartering, or rump parts. I
What You’ll Need For Smoked Venison
Venison Rump
Water
Sugar
Salt
Lemon Juice
Worcestershire Sauce
Bay Leaf
BBQ rub
What Is the Best Cut of the Venison to Smoke
The best part of the venison to smoke is the rump, loin or backstrap. Like lamb or beef, venison has different cuts that are different in texture, and some parts are better for smoking than others.
Backstraps (or loins) are the part of the meat that runs down the length of the deer’s back and is very tender when smoked properly and low in fat.
As you may have guessed, the only downside to the backstrap is that it can be easy to overcook, but just keep an eye on it like you would a chicken breast, and it will come out tender.
If you’ve had it brining thoroughly, it should retain some moisture as well. The loin is long and generally medium to large, so a couple of them are great for feeding large gatherings.
I’ve used the rump steak for this recipe because it comes in steak-size pieces, is easier to handle, has lots of fat running through it, and is similarly tender to the loin.
How to Smoke Venison
Step 1: Preparing Your Venison
Prepare the venison meat. Slice off any silver skin. Silverskin is the white connective tissue layer on the outside of many cuts of meat.
Cut the inedible membrane before marinating to allow for full penetration of flavors and prevent the meat from curling when cooked.
The silver skin also doesn’t render down or crisp up; it actually adds nothing to the meat and has a tough texture, so trim all of that off first.
Step 2: Brining
Whisk together the brine ingredients in a large bowl. Place the venison in the brine. Let it brine for 8 – 24 hours. Do not let it brine for longer than 24 hours. After you’ve taken it out ready for seasoning, ensure you pat it down dry.
Step 3: Seasoning
Apply your meat rub. A thin layer of yellow mustard can help bind the spices to the meat. v
When you’ve coated it, sprinkle your rub and give it a good rub to ensure it is fully coated.
Step 4: Smoking
Smoke at 250°F until the internal meat probe hits 120°F for about 1 hour.
Step 5: Searing Your Venison
Then sear your meat on all sides for 1-2 minutes. Open up the flame cover on your Pitboss navigator to get a nice sear. (Try not to overcook your meat at this stage as it’s easy to do).
If your smoker can’t reach high enough temperatures to sear the meat, then complete this step in your kitchen with a frying pan. The final temperature should be about 130°F for medium rare.
Then rest for about 20 min. Then serve
What Temperature and Time to Smoke Venison
Venison needs to be smoked at 250°F. it will take about one hour to cook at this temperature.
What Internal Temperature You Need to Reach for Smoked Venison
The internal temperature of smoked venison needs to be 120°F and this takes about an hour at 250°F
How to Store Leftover Smoked Venison
Put the venison in an air-tight container, and it can be stored in the fridge for up to four days.
My Favourite Wood Chips for Smoked Venison
People say different things about what wood chips to use for venison, so I guess it purely comes down to taste and preference. Some people like to use sweet and light wood chips, like alder, cherry, or pecan.
I like using something heavier because I like the flavor it adds to the meat. I’ll use either a Walnut, Oak or Hickory. These are medium-intensity wood chips.
If you’d like the venison to be of a stronger flavor, chuck in some mesquite, it will make the venison taste bolder. I wouldn’t use it because it’s just not my preference.
What to Serve With Smoked Venison
Below are some of the sides I like to have with venison
Looking for More Game Recipes?
Smoked Venison
Equipment
- 1 Pellet smoker
Ingredients
- 1.7 lbs Venison rump
- 8 cups water
- 1/4 cup sugar
- 1/4 cup salt
- 1/4 cup lemon juice
- 1 tbsp Worcestershire sauce
- 1 whole bay leaf
- 2 tbsp bbq rub
Instructions
- Prepare the venison meat. Slice off any silver skin. Silverskin is the white connective tissue layer on the outside of many cuts of meat.
- Cut the inedible membrane away prior to marinating to allow for full penetration of flavors and to prevent the meat from curling when cooked.
- Whisk together the brine ingredients. Place venison in brine overnight about 8-12 hours.
- Strain then pat dry.
- Apply your meat rub. You can use a thin layer of yellow mustard to help bind the spices to your meat.
- Smoke at 250°F until the internal meat probe hits 120°F for about 1 hour.
- Then sear your meat on all sides for 1-2 minutes. Open up the flame cover on your Pitboss navigator to get a nice sear. (Try not to overcook your meat at this stage as it’s easy to do).
- If your smoker can’t reach high enough temperatures to sear the meat, then complete this step in your kitchen with a frying pan. The final temperature should be about 130°F for medium rare.
- Then rest for about 20 min. Then serve
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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