Delicious Smoked Venison Tenderloin the Best Way on The Pit Barrel Cooker
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- Опубликовано: 18 сен 2024
- In this video I show you a great method to smoking venison tenderloin. Venison is some of the best tasting meat you can get and a tenderloin is maybe the best cut you can get. The results are absolutely fantastic and you will not want to miss this video.
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For this venison tenderloin I use the pit barrel cooker or PBC to smoke it. The pit barrel cooker is such a great option for a cook like this because it allows you to get beautiful smoke flavor, while still allowing you to get an awesome crust.
The pit barrel cooker is such a versatile cooker and I demonstrate that pretty well with this cook.
Being able to get some venison tenderloin was amazing. This maybe some of the absolute best meat you could get your hands on.
A lot of times venison can be "gamey" tasting but that is not the case when you use a tenderloin. Also, cooking it on the pit barrel cooker is great way to combat the "gamey" flavor.
I hope you enjoy the video. Thanks for watching.
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Any questions or suggestions leave them down below 👇
As a hunter who smokes most of my venison, I think you nailed this cook!
You hit on all of the important things -- remove silver skin, simple seasoning, watch the temp, and don't over-cook.
The tender juiciness that comes from a properly cooked piece of venison is hard to beat.
I'm thinking about investing in a truly wireless temp probe and have watched you video comparing the Meater vs Meatstick.
It looks like the Meatstick is the way to go.
But I think it's more of a want item than a need item at this point. And I'm still trying to convince myself I actually need it.
Thanks a lot I appreciate it!
The wireless thermometers are really nice for certain cooks. When you really have to watch the temp on something like with this venison, it’s really nice to have because you can overcook it pretty fast.
For low and slow cooks I just use my thermoworks thermapen most of the time
Great video I take mine from 125-135,,,looked perfect
Yeah that is the sweet spot
"Wild caught"...lol deer is not salmon. Nobody catches a deer, they are "shot" or "harvested". Nice job on the tenderloin 🔥🔥🔥
LOL Thanks, yeah I realized "wild caught" was not the correct term when I was editing. I just cant believe you are the first to mention it.
@@SmokestackJoeshahah we were willing to overlook the misnomer since you did it such justice. Connection to my food, and quality of said food, is why I hunt. Great job with it
When I return from hunting my kids say “Did you catch a deer?”
I’ll be doing this soon
Nice! It is a great recipe, hope it comes out good!
Nice, getting all the silver skin off is so important to limiting gamey flavor. Nice cook, good simple and delicious
Thanks a lot I appreciate the comment!
What temp did ypu cook it at?
It’s hard to tell because the pit barrel has no temp gauge. I would guess around 250-275F
But is it tender?
Why the hell would you cook such a small piece man
I know lol it’s all I had, when I got the package I thought it was 1 tenderloin but it ended up being 2 small ones.
Might have to do an elk tenderloin video to make up for it
Thats the size of an average deers tenderloin.
What Else should he do with it lol