Does anyone here cook deer on there smoker? Last year I went over to a friends house for a big get together and someone brought some deer that they have smoked all day. It was great, tasted almost like beef but he wouldn't tell me what and how her marinated it. Does anyone here have any ideas and recipies?

No one has any ideas??

Venison can be smoked the same as beef , and with any rub or sauce you would normally use for beef or pork . One caution , since venison is very lean compared to beef or pork "wet" smoking is reccomended , and I like to inject the meat with creole butter before I put it in to keep the meat from drying out . I use a dry rub on the outside , or Carolina Treet BBQ cooking sauce . You can find Carolina Treet here:
Carolina Treet
or at your grocery store if they have it . Keep the temp low , about 200-250 degrees , smoke/cook until done by weight . You can consult the meat section of most cookbooks for cooking time , or cook to an internal temp of 170-180 degrees .

thanks for your reply, I was wondering if anyone on here smoked there deer.

Take roast or whatever cut and slice one half thick and unroll as you slice until you have large half in. thick piece. Season anyway you like and lay strips of bacon and rool up ( like jellyroll ) and tye with string.
can not tell how long for you to wet smoke as this depends on diameter of the log.
I like 200deg.temp. when I do this.

I did an entire hind quarter in my smoker a couple weeks ago. I cut slits in it and shoved onions and garlic cloves in it. I covered it with cajun rub and smoked for 8 hours.

It was delicious. We ate it with some cooked cabbage for dinner, and I had enough for lunch the entier week.

When I butchered a deer, I left the hind quarter whole just to cook it this way. The bone was still in, but I trimmed everything else as much as I could.

Pro-line what temp are you smoking at and how long do you introduce the smoke. I'm assuming hickory.?

heres what i do since i will be smoking some deer tomorrow.........i use select cuts of meat like back straps cut into like 3'' pieces. trim all fat. i then rub with curing salt, and douse with cajun seasoning that i buy at the dollar store buy the case. i put the meat in a bag and let it sit in the fridge for 24hrs.the next day i will smoke it. i have a double rack brinkmann electric smoker with a water pan. i use either 2''-4'' pieces of cherry or hickory wood that has been soaking in water over night. the wood burns on the electric element and smokes while the water boils, so it cooks with smoke and steam. this takes about 2 hours or until meat reaches 160-165 degrees.

If you don't have a smoker or to cheap to buy one like me,a Weber kettle grille(or any kettle/dome grille)is the next best thing.Its not a smoker but does very well smoking venison,beef etc..

Soak your smoke chips over night,place small pan of water in middle of grille,coals placed around the inside rim,throw on the chips,put meat in center over pan of water,adjust vents for max smoking(slightly open).

I smoked an entire frozenhind deer leg forthe Game Feed in Story City last Febuary. It was so tender it just fell off the bone. I hung it in my smoker with theleg portion pointing down and smoke/cooked it at 225 degree's withHickory wood all night long. There wasn't a piece left after the game feed.