Smoked venison loin sliced on a wooden cutting board with herbs and BBQ sauce

Smoky and Tender Venison Loin BBQ Recipe

Name: Smoky and Tender Venison Loin BBQ Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 3 h 30 min
Yield: 4
Cuisine: American BBQ
Ingredients: 1 kg Venison loin - choose fresh, firm, and evenly sized loin with a deep red color; 2 tbsp Olive oil - use extra virgin olive oil for best flavor; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Smoked paprika; 1 tsp Black pepper - freshly ground; 1.5 tsp Salt - kosher or sea salt; 1 tbsp Fresh rosemary - finely chopped; 1 cup Wood chips for smoking - hickory or apple wood preferred

Home Page / Smoked Recipes / How to Smoke Venison: A Complete Guide

medium

2 hour

Nutritional value per serving

Calories210kcal

Carbs2gram

Fat8gram

Protein30gram

Ingredients

Quantity

Venison loin - choose fresh, firm, and evenly sized loin with a deep red color1 kg
Olive oil - use extra virgin olive oil for best flavor2 tbsp
Garlic powder1 tsp
Onion powder1 tsp
Smoked paprika1 tsp
Black pepper - freshly ground1 tsp
Salt - kosher or sea salt1.5 tsp
Fresh rosemary - finely chopped1 tbsp
Wood chips for smoking - hickory or apple wood preferred1 cup

This smoked venison loin BBQ recipe offers an incredible smoky flavor with tender, juicy meat perfect for game lovers and BBQ fans. Using simple ingredients and a smoker, you'll achieve a beautifully cooked venison loin that is moist and flavorful. The cooking process is beginner-friendly with clear timing and safety instructions, ensuring you prepare delicious venison safely. The total cost of ingredients is approximately $20 USD, €18 EUR, £16 GBP, and ₹1600 INR. This dish is moderately low in calories (~210 kcal per serving), high in protein, and suitable for paleo and keto diets. Complexity is medium due to smoking technique, and total cooking time is about 3 hours and 30 minutes, including resting time.

Preparation instructions

Prepare the Venison Loin

1Pat the venison loin dry with paper towels to remove excess moisture. Rub olive oil evenly over the entire surface to help seasonings stick and moisture retention during smoking.

Season the Venison

2In a small bowl, mix garlic powder, onion powder, smoked paprika, black pepper, salt, and chopped rosemary. Sprinkle and rub the seasoning mix evenly over the oiled venison loin, coating all sides. Let it rest at room temperature for 30 minutes to absorb flavors.

Prepare Your Smoker

3Set up your smoker and preheat it to a steady temperature of 110°C (225°F). Add hickory or apple wood chips to the smoker box or fire, ensuring a consistent, light smoke throughout the cooking process.

Smoke the Venison Loin

4Place the venison loin directly on the smoker rack. Close the lid and smoke the meat, maintaining 110°C (225°F). Use a reliable meat thermometer to monitor internal temperature. Smoke until the internal temperature reaches 57°C (135°F) for medium-rare, approximately 2 hours. (This timing can vary depending on your smoker.)

Rest and Slice

5Remove the venison from the smoker and tent loosely with aluminum foil. Rest for 15-20 minutes to allow juices to redistribute inside the meat, resulting in a moister texture. The internal temperature will rise slightly, reaching about 60°C (140°F). Slice against the grain into medallions and serve.

Cooking Tips

1Use a digital meat thermometer to monitor internal temperature accurately and avoid overcooking.

2If you prefer medium doneness, smoke to 63°C (145°F) internal temperature, but avoid exceeding 65°C to prevent dryness.

3Avoid cross-contamination by using separate cutting boards and utensils for raw venison and cooked meat.

4Let the venison rest properly after smoking to maintain juiciness.

5If you don't have a smoker, you can use a grill with indirect heat and soaked wood chips to simulate smoking.

Equipment

Smoker or grill capable of indirect heat and steady low temperature
Meat thermometer (preferably digital instant-read)
Mixing bowl for seasoning
Tongs or meat fork
Aluminum foil
Cutting board and sharp knife

Grocery Shopping List

[ ] 1 kg Venison loin (~$15) - Choose fresh, firm meat with deep red color.
[ ] Olive oil, extra virgin (~$0.50) - Use good quality for flavor.
[ ] Garlic powder (~$0.30) - Check freshness for pungency.
[ ] Onion powder (~$0.30) - Preferably without added salt.
[ ] Smoked paprika (~$0.50) - Provides smoky depth, choose mild or hot per preference.
[ ] Black pepper, ground (~$0.20) - Freshly ground is best.
[ ] Kosher or sea salt (~$0.20) - Avoid iodized salt for cooking.
[ ] Fresh rosemary (~$1) - Select vibrant green sprigs.
[ ] Wood chips for smoking (~$2) - Hickory or apple wood preferred.

Total approximate cost: $20

Tips: Buy venison from a trusted butcher or specialty store ensuring freshness. Store wood chips in a dry place.

FAQ

How do I know when the venison loin is fully cooked and safe to eat?

Use a meat thermometer to check internal temperature. For medium-rare, the target is 57°C (135°F). Resting the meat after smoking will bring it up slightly to about 60°C. Venison should not be cooked below 57°C to avoid being undercooked.

Can I smoke venison loin without a smoker?

Yes, you can use a grill with indirect heat and wood chips soaked in water placed over coals or on a smoker box to create smoke. Maintain low temperature and smoke gradually.

How do I prevent venison from drying out?

Avoid overcooking by monitoring internal temperature carefully. Rubbing olive oil and resting the meat after cooking helps retain moisture.

Is it necessary to use wood chips for smoking?

Wood chips add a signature smoky flavor. Using hickory or apple wood chips is recommended, but if unavailable, smoking without chips will still cook the meat but with less smoky aroma.

Can I marinate the venison loin instead of dry rubbing?

Yes, marinating is an option. Use a marinade with olive oil, herbs, and spices for a few hours or overnight before smoking. Dry rubs develop a crust and concentrate flavors differently.