Question from my wife - venison rub

bmonkman · 12-08-2012, 05:37 PM

My wife asked me what kind of rub she should use on venison for the smoker. My response was "uhhhh, I don't know." Her comeback - "ask the Brethren then."

Folks?

Brian

JP7794 · 12-08-2012, 05:48 PM

Venison is very low in fat so I have never had much luck smoking it.

That bing said, I have always compared it to beef. I use Montreal seasoning for deer steaks so you may want to start from there.

"You don't win friends with salad!" - Homer Simpson

Sent from my iPhone using Tapatalk

smokeyokie · 12-08-2012, 05:52 PM

I have smoked several whole hind quarters, and I like to use a marinade/rub with soy,EVOO, garlic and onion powder, a little brown sugar, smoke for a couple of hours then wrap in foil with onions and some beef broth until it falls apart. By adding the broth in the foil it help the meat retain some moisture, Just straight smoking for me produces a very dry product.

davefan360 · 12-08-2012, 05:54 PM

to smoke it I would add some bacon. it all depends on what flavor you are looking for. I am going jerky on monday, that is sitting in a store bought pork rub, and some honey wheat beer. I will dry it off just alittle and this will give it a sweet taste for the jerky.

Bludawg · 12-08-2012, 06:26 PM

I use this on back strap and steaks

COFFEE RUB

1 tbl k- salt,
1 tbl fine ground coffee,
1/2 tsp blk pepper( table grind),
1/2 tsp onion powder,
1/4 tsp ancho chili powder

fingerlickin' · 12-08-2012, 09:13 PM

Oakridge makes a venison rub, you could give that a shot.

Swamp Donkeyz BBQ · 12-08-2012, 09:17 PM

Little olive oil and some Harley's. It's great on venison.

Sent from my iPhone using Tapatalk

MossyMO · 12-08-2012, 09:21 PM

4 to 6 hour milk marinade and then treat it as a lean meat.

bmonkman · 12-09-2012, 04:06 AM

Thanks a lot guys. I love giving her tons of choices - which I now have.

Brian

cliffcarter · 12-09-2012, 05:13 AM

Salt and pepper only, deer meat needs nothing else IMHO.

IamMadMan · 12-09-2012, 08:36 AM

Any rub suitable for beef is also suitable for venison. Several companies make venison or game rubs but you do not need to buy anything special to cook it.

after a couple hours (dependent upon temperature) I use a piece of fresh pigskin to cover the roast and the pork fat keeps it moist and adds flavor.

Good luck

GreenDrake · 12-10-2012, 07:08 AM

I had outstanding results when smoking it to pull temp, not slicing. I had a neighbor bring me a full bone in hind quarter and ask me to play with it, see what I could think of. Pretty simple actually. All I did was trim it up and remove the silver skin, inject it with Smoke on Wheels pork injection, rub with EVOO and some Simply Marvelous SS and Pecan and laid some bacon on top of it.

I put it in the Kamado Joe with some hickory and apple wood chunk at 225 for about two hours. Because it is a lean piece of meat, I decided to double foil wrap it at about 150 IT and threw in a Paulaner Salvator dark beer for good measure. Took it up to 201, which is when it was probe tender. Pulled and sauced with bbq sauce...outstanding flavor without the sauce, even better with it. Will be doing it this way for my next deer smoke next week for sure.

cmohr74 · 12-10-2012, 07:14 AM

I have bought my boys at work, the deer hunters, a bag of Oakridge's Venison and they told me family and friends will no longer let them make venison any other way.

Big slick · 12-10-2012, 10:25 AM

Montreal steak seasoning works well. I have a bunch of deer meat that I plan to experiment with this winter/spring. As of right now I have been making a lot of jerky.

12-08-2012, 05:37 PM	#1
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	Question from my wife - venison rub My wife asked me what kind of rub she should use on venison for the smoker. My response was "uhhhh, I don't know." Her comeback - "ask the Brethren then." Folks? Brian __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???

12-08-2012, 05:48 PM	#2
JP7794 Full Fledged Farker Join Date: 04-13-12 Location: KANSAS CITY MISSOURI Downloads: 2 Uploads: 1	Venison is very low in fat so I have never had much luck smoking it. That bing said, I have always compared it to beef. I use Montreal seasoning for deer steaks so you may want to start from there. "You don't win friends with salad!" - Homer Simpson Sent from my iPhone using Tapatalk __________________ "You don't win friends with salad" - Homer Simpson Jim - KCBS CBJ 18.5" WSM \| Packer Green Thermapen \| Auber PID Temperature Controller \| Mini WSM \| UDS (Under Construction) GO PACK GO!

12-08-2012, 05:52 PM	#3
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK Downloads: 0 Uploads: 0	I have smoked several whole hind quarters, and I like to use a marinade/rub with soy,EVOO, garlic and onion powder, a little brown sugar, smoke for a couple of hours then wrap in foil with onions and some beef broth until it falls apart. By adding the broth in the foil it help the meat retain some moisture, Just straight smoking for me produces a very dry product. __________________ open brick fire pit weber smokey joe with homemade WSM 2 weber kettle maverick ET 732 1 really, I mean really UGLY Drum Smoker super fast RED and BLACK thermapens _____________________ Billy"Smoke on Brothers and Sisters"

12-08-2012, 05:54 PM	#4
davefan360 Full Fledged Farker Join Date: 10-25-11 Location: Warren MI (dreaming of sitting in a treestand) Downloads: 0 Uploads: 0	to smoke it I would add some bacon. it all depends on what flavor you are looking for. I am going jerky on monday, that is sitting in a store bought pork rub, and some honey wheat beer. I will dry it off just alittle and this will give it a sweet taste for the jerky. __________________ http://www.facebook.com/PyroBbq

12-08-2012, 06:26 PM	#5
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I use this on back strap and steaks COFFEE RUB 1 tbl k- salt, 1 tbl fine ground coffee, 1/2 tsp blk pepper( table grind), 1/2 tsp onion powder, 1/4 tsp ancho chili powder __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

12-08-2012, 09:13 PM	#6
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Oakridge makes a venison rub, you could give that a shot. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

12-08-2012, 09:17 PM	#7
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	Little olive oil and some Harley's. It's great on venison. Sent from my iPhone using Tapatalk

12-08-2012, 09:21 PM	#8
MossyMO Knows what a fatty is. Join Date: 05-27-12 Location: Glenburn, ND Downloads: 0 Uploads: 0	4 to 6 hour milk marinade and then treat it as a lean meat. __________________ www.facebook.com/TatonkaDust www.OwensBBQ.com

12-09-2012, 04:06 AM	#9
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	Thanks a lot guys. I love giving her tons of choices - which I now have. Brian __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???

12-09-2012, 05:13 AM	#10
cliffcarter Full Fledged Farker Join Date: 02-21-11 Location: Old Town, Maine Downloads: 0 Uploads: 0	Salt and pepper only, deer meat needs nothing else IMHO.

12-09-2012, 08:36 AM	#11
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	Any rub suitable for beef is also suitable for venison. Several companies make venison or game rubs but you do not need to buy anything special to cook it. after a couple hours (dependent upon temperature) I use a piece of fresh pigskin to cover the roast and the pork fat keeps it moist and adds flavor. Good luck __________________ Humphrey's DownEast Beast W/BBQ Guru

12-10-2012, 07:08 AM	#12
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	I had outstanding results when smoking it to pull temp, not slicing. I had a neighbor bring me a full bone in hind quarter and ask me to play with it, see what I could think of. Pretty simple actually. All I did was trim it up and remove the silver skin, inject it with Smoke on Wheels pork injection, rub with EVOO and some Simply Marvelous SS and Pecan and laid some bacon on top of it. I put it in the Kamado Joe with some hickory and apple wood chunk at 225 for about two hours. Because it is a lean piece of meat, I decided to double foil wrap it at about 150 IT and threw in a Paulaner Salvator dark beer for good measure. Took it up to 201, which is when it was probe tender. Pulled and sauced with bbq sauce...outstanding flavor without the sauce, even better with it. Will be doing it this way for my next deer smoke next week for sure. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

12-10-2012, 07:14 AM	#13
cmohr74 Full Fledged Farker Join Date: 09-12-11 Location: Streamwood, Illinois Downloads: 1 Uploads: 0	I have bought my boys at work, the deer hunters, a bag of Oakridge's Venison and they told me family and friends will no longer let them make venison any other way. __________________ -Dan Mohr Backwoods Extended Party / FEC100 / Memphis Advantage

12-10-2012, 10:25 AM	#14
Big slick is one Smokin' Farker Join Date: 03-04-11 Location: Palatine, Il Downloads: 0 Uploads: 0	Montreal steak seasoning works well. I have a bunch of deer meat that I plan to experiment with this winter/spring. As of right now I have been making a lot of jerky. __________________ 22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?