Spicy Smoked Venison For Garlic Lovers
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INGREDIENTS 1 whole tenderloin or venison hind Two cloves of fresh garlic Course ground black pepper Hot 'n Spicy Creole seasoning (use your favorite brand) Rinse the tenderloin and lay it out on a cutting board and make cuts across the grain, approximately 1/2-inch thickness that go approximately 3/4 of the way through the roast. Be careful not to slice all the way through. If preparing a hind, make 1/2-inch incisions approximately every 2 inches that go about 1/2-inch thickness deep. (For less of a garlic taste you may rub the meat with crushed garlic prior to adding the dry seasoning) Very thinly slice your garlic cloves and then slip a slice or two between each of the slices of meat. Coat the entire roast liberally with Creole Seasoning, and then sprinkle with coarse ground pepper. Use a charcoal fire with Mesquite or Hickory chips to season. Place on smoker at approximately center rack, away from the direct fire with the slits facing up. (NOTE - Place a stainless pan of water close to the fire between the fire and below the level of the meat to maintain a moist heat.) Maintain the smoker temperature at approximately 350 degrees and follow your smoker manufacturer's recommendation of time for desired doneness for the particular sized cut of meat that you are smoking. Using a tenderloin, smoke it 45 minutes then flip and smoke another 15 to 30 minutes depending on its size. Check the meat and aim for medium doneness, adjusting cooking time if needed. If using larger cuts of meat such as hindquarter, expect much extended cooking time - several hours.