Venison Tender Loin

[RockinRam96]

Hey guys. New here and just wanted to share. Last night I did a venison tenderloin on the smoker that turned out great.

Marinated in a smoky mesquite marinade bag, salt, pepper, garlic powder and onion powder, cooked at about 225-250 for half an hour to 135 degrees and it turned out perfect! Had a great smoky flavor, was tender and had little to no gamey flavor.

Added some Parmesan zucchini and watermelon from my garden made for a great meal!

 

[smokerjim]

Looks good from here

 

[DRKsmoking]

Welcome from Nova Scotia

Nice looking meal. And fresh from the garden sides , nice

David

 

[JLeonard]

Oh man that looks good! And that plate is right my alley.
Jim

 

[tbern]

looks great!! welcome to the forum from Minnesota!

 

[K9BIGDOG]

Looks great, but for the record that's the loin, or backstrap, not the tenderloin. A lot of folks make that mistake. The tenderloins are two small strips of meat that are located inside the cavity on either side of the spine and are about 8-12 inches long. Sorry to be so nit-picky, your cook looks great!

 

[RockinRam96]

Looks great, but for the record that's the loin, or backstrap, not the tenderloin. A lot of folks make that mistake. The tenderloins are two small strips of meat that are located inside the cavity on either side of the spine and are about 8-12 inches long. Sorry to be so nit-picky, your cook looks great!

Yes you are correct.