Venison Roast and Pork Tenderloin

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Original poster
Aug 17, 2013
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! 


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!

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