- Sep 1, 2007
- 10
- 10
Hi folks,
I have some tenderloins that I plan on smoking this week, just got my new MECO electric, and wanted to run my plans by you all to see if you had any suggestions - this is my first smoke by the way so I'm trying to keep it simple...
Anyway, I was planning on marinating them overnight in an onion/mustard salad dressing that I love on venison, and smoking until they reach an internal of 145 for medium rare; does that sound good? I want to thin slice them afterwards.
Would you all recommend basting/mopping or foil wrapping to keep it more juicy? I don't want to add bacon or any other fat - I like venison because its lean. I'd appreciate any other suggestions, thanks for the expertise,
Pete
I have some tenderloins that I plan on smoking this week, just got my new MECO electric, and wanted to run my plans by you all to see if you had any suggestions - this is my first smoke by the way so I'm trying to keep it simple...
Anyway, I was planning on marinating them overnight in an onion/mustard salad dressing that I love on venison, and smoking until they reach an internal of 145 for medium rare; does that sound good? I want to thin slice them afterwards.
Would you all recommend basting/mopping or foil wrapping to keep it more juicy? I don't want to add bacon or any other fat - I like venison because its lean. I'd appreciate any other suggestions, thanks for the expertise,
Pete
