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Total Time: 6 hours 5 mins
Servings: 4
Ingredients
- 1 lb. venison tenderloin or backstrap
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 5 garlic cloves
- 1 tsp. salt
- 1 tsp. ground black pepper, plus more for serving
Instructions
- Prep: Place the whole venison tenderloin into a zip-top bag or large bowl.
- Blend: Add the olive oil, lemon juice, garlic, salt, and pepper to a blender or small food processor. Blend until everything is well combined and the garlic is finely chopped.
- Marinate: Pour the marinade over the venison and massage it in so the meat is evenly coated. Refrigerate and let it marinate for at least 4 hours, or up to overnight.
- Preheat: When you’re ready to cook, remove the venison from the marinade, rinse it off, and pat dry. Let it come to room temperature for about 30 minutes while you preheat your smoker to 225°F.
- Smoke: Place the tenderloin in the smoker and cook for 1½–2 hours, depending on thickness. Aim for an internal temperature of 130°F for rare or 140°F for medium-rare. Avoid cooking past medium to keep it juicy.
- Rest: Remove the venison from the smoker and let it rest for 10 minutes before slicing. Top with extra cracked black pepper if desired.
- Serve and Enjoy!
Propane Smoker Safety
- Read and follow the manufacturer’s instruction manual
- Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
- Check your tank and hoses for leaks
- Follow proper ignition practices
- Be present and check your smoker often
- Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
- Be aware of smoke and the harm it can cause
For more Propane Smoker Safety tips, click here