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Venison Roast and Pork Tenderloin

post #1 of 5
Thread Starter 

Hey all!

 

I'm gonna smoke a couple venison roasts ... one boneless sirloin roast pretty "plain" ... simply plugged with bacon and garlic with some Arizona Rub on it ... but the other chuck/rump roast I'd like to combine with a seasoned pork t-loin ...

 

What I'm wondering is ... If I want to "wrap" one roast around the other ... would it be better to put the pork inside the venison ... or vice-versa?

 

Appreciate any insights!!

 

Oh, BTW ... here's a couple pics of some bacon-wrapped/brined/plugged turkey breasts we did last summer!  My wife said that it was the best meat she's ever eaten! 

 

:drool:

 

 

post #2 of 5

How fun! I would vote for the pork inside the venison, but ask the pros! Meanwhile, how fun! Cheers! - Leah

post #3 of 5
Thread Starter 

Thanks, Leah! ... Actually, I did check with some "pros" ... and decided to wrap the pork-t around the venison ... and it worked out awesome! 

 

I "roll cut" the pork-t and then seasoned it on the inside of the roll with Mesquite Arizona Rub and bacon bits ... then I seasoned the venison on the outside with Cavender's anaugh's Greek Seasoning and wrapped the pork-around it.  Then I wrapped the whole thing in bacon and tied it.

 

Smoked @ 225-250 for about 4 hours to an IT of 140 ... foiled, toweled and rested it in a cooler for 30 minutes plus ... and ... oh boy, girl!! ... the fans went wild!!!

 

So ... there you go!  Thanks for the reply!

 

Rhino DBJ

post #4 of 5

OK now THAT sounds like it was downright amazing! Fantastic job!!! Cheers! - Leah

post #5 of 5

O wow, just drooled in my morning coffee, that sounds great....:32:

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