Venison Steaks/Chops

Discussion in 'Wild Game' started by bpinmi, Oct 16, 2014.

  1. bpinmi

    bpinmi Fire Starter

    Got a few Venison steaks/chops leftover in the freezer from last years harvest. Going to rub them up with Jeff's dry rub and throw them on the smoker this weekend. I like my beef on the med rare side so I'm thinking an internal temp in the 130-140 range? How long can I expect it to take to get to that temp with a 225-250 cooking temp? Never done beef before so I am curious on how much time to plan for.

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Depends on how thick they are. They won't take super long. Maybe a hour.

    Don't forget to share photos of your Smoke!
    Last edited: Oct 16, 2014

Share This Page