How to Smoke Venison Deer Meat on the Pit Boss | Smoked Venison Tenderloin Recipe

venison tenderloin

🥗Healthier: pork tenderloin

💰Cheaper: chicken breast

Pork tenderloin is a lean alternative, while chicken is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is lower on the glycemic index, while white sugar is less expensive.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and has a longer shelf life.

Start by showing the two venison tenderloins, noting they are very lean with hardly any fat.

Prepare a citrus marinade in a Ziploc bag: add 1/2 cup lemon juice, 1/2 cup olive oil, 8 cloves of garlic, and equal parts salt and pepper (about 2 teaspoons each).

Mix the marinade in the bag and add the tenderloins, removing as much air as possible and sealing the bag.

Marinate the tenderloins in the fridge for a minimum of 3 hours, ideally overnight.

After marinating, fire up the Pit Boss smoker to 225°F using Pit Boss competition blend pellets.

Remove the tenderloins from the marinade and place them directly onto the smoker.

Insert meat probes to monitor the internal temperature, aiming for about 140°F for a juicy piece of meat.

Smoke the tenderloins for about 1.5 to 2 hours, checking the internal temperature.

After 1.5 hours, check the internal temperature, which should be around 140°F, and remove the tenderloins from the smoker.

Slice the tenderloin to reveal its juiciness and tenderness, adding a finishing sprinkle of fresh pepper before tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens