Venison Roast and Pork Tenderloin

Discussion in 'Wild Game' started by rhinodbj, Dec 17, 2013.

  1. Hey all!

    I'm gonna smoke a couple venison roasts ... one boneless sirloin roast pretty "plain" ... simply plugged with bacon and garlic with some Arizona Rub on it ... but the other chuck/rump roast I'd like to combine with a seasoned pork t-loin ...

    What I'm wondering is ... If I want to "wrap" one roast around the other ... would it be better to put the pork inside the venison ... or vice-versa?

    Appreciate any insights!!

    Oh, BTW ... here's a couple pics of some bacon-wrapped/brined/plugged turkey breasts we did last summer!  My wife said that it was the best meat she's ever eaten! 

    [​IMG]


     
  2. How fun! I would vote for the pork inside the venison, but ask the pros! Meanwhile, how fun! Cheers! - Leah
     
  3. Thanks, Leah! ... Actually, I did check with some "pros" ... and decided to wrap the pork-t around the venison ... and it worked out awesome! 

    I "roll cut" the pork-t and then seasoned it on the inside of the roll with Mesquite Arizona Rub and bacon bits ... then I seasoned the venison on the outside with Cavender's anaugh's Greek Seasoning and wrapped the pork-around it.  Then I wrapped the whole thing in bacon and tied it.

    Smoked @ 225-250 for about 4 hours to an IT of 140 ... foiled, toweled and rested it in a cooler for 30 minutes plus ... and ... oh boy, girl!! ... the fans went wild!!!

    So ... there you go!  Thanks for the reply!

    Rhino DBJ
     
  4. OK now THAT sounds like it was downright amazing! Fantastic job!!! Cheers! - Leah
     
  5. O wow, just drooled in my morning coffee, that sounds great....[​IMG]
     

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