Grill-Smoked Venison

Re: Grill-Smoked Venison

feeds@kickapps.com (RutnStrut982) — Tue, 06 Oct 2009 16:30:36 PST

Dam that sounds good.

Re: Grill-Smoked Venison

feeds@kickapps.com (Troy9) — Tue, 06 Oct 2009 10:39:37 PST

Steve:
That was very tasty and probably the best venison I have ever eaten. "You Will" be repeating this a few times this hunting season.

Re: Grill-Smoked Venison

feeds@kickapps.com (sjhunt) — Tue, 06 Oct 2009 10:12:24 PST

Sazaaam that looks good! Thank you for sharing :

Grill-Smoked Venison

feeds@kickapps.com (brown its down) — Tue, 06 Oct 2009 04:58:16 PST

I put a dry rub on this roast/backstrap after I had cut 1/4 in deep slits all around. The slits let the dry rub penetrate the meat better. I grilled this over a charcoal grill and used mesquite wood chips to add the smoke flavor.
Dry Rub.
3 TBS sea salt
3 TBS black pepper
4 TBS brown sugar
2 TBS paprika
3 tsp garlic powder
3 tsp onion powder
2 tsp ground mustard

Mix all ingredients, I put this mix in an empty spice shaker. After cutting the slits in the meat rub this into the meat and slits on all sides.
Soak 1 cup wood chips in water for at least a half hour, then wrap them in aluminium foil and poke some holes in the foil to let the smoke escape.
When the charcoals are gray place the wood chip packed foil on them and put the meat on the grill.
DO NOT put the meat directly over the fire. Put the coals on one...