Deer meat, also know as venison, is a lean meat. With little fat, venison tends to dry out quickly. If you take the proper precautions, the venison will come out perfectly cooked without being dry. One of the most important steps is proper marination. There are many marinade recipes available and others that can be purchased from the grocery store. The marinade will add the flavor that you desire, but it will also keep the meat hydrated while it cooks.
Instructions
1. Poke several holes in the venison using a fork or knife. This will allow the marinade to be absorbed into the meat, keeping it from drying out while smoking.
2. Pour your marinade into a large mixing bowl or container that is large enough to support the venison. Place the venison in the marinade, cover with foil or a lid and put it in the refrigerator.
3. Turn the venison several times over the next two days as it marinades. This will help to get an even coat and saturation of the marinade.
4. Light your gas grill on one side (or follow your smoker's instructions). Place seasoned wood chips over the flame so they begin smoking.
5. Place the venison on the opposite end of the grill (or in the meat smoking section of the smoker). Allow the venison to smoke for an hour and a half per pound of venison, turning and checking the temperature every couple of hours.
6. Remove the venison when an internal temperature of 160 degrees is achieved. At this temperature, you know the venison is safe to eat.
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