Low-smoke venison chops to 130°F, then sear hard for a crust that locks in the meat
Ingredients
Ingredients
- FOR THE VENISON:
- 4 pounds venison chops
- 1 teaspoon salt
- 2 Tablespoons Casa M Spice Co® Pecking Order®
Method
-
01
Season venison with salt and Pecking Order
5 minWrap tightly in food film after seasoning.
-
02
Refrigerate seasoned venison for 2-12 hours
2h mMinimum 2 hours, maximum 12 hours for best results.
-
03
Preheat smoker to 225°F
15 minGet your smoker dialed in at 225°F with clean, thin blue smoke — venison is lean and forgiving at this temp, so focus on steady heat with no fluctuations.
-
04
Smoke venison at 225°F to 130°F internal
1h mCheck internal temperature around 60 minutes; target 130°F.
-
05
Preheat grill to high heat
10 minCan be done while venison is smoking.
-
06
Sear venison on hot grill both sides
4 minQuick sear to reach final 135°F internal temperature.
-
07
Rest venison on cutting board 10 minutes
10 minPat those chops bone-dry and coat them evenly with salt and Pecking Order®, making sure the seasoning hits both sides and gets into the bone channels where smoke loves to settle.
-
08
Slice and serve with tortillas and horseradish
3 minSlice against the grain so each piece is tender, then plate it up hot and let your guests hit it with horseradish — that sharp bite cuts through the smoke and brings out the game.
From Mike's Notebook
Venison needs the full 2-hour cure minimum — the salt won't penetrate enough to season the meat properly.
Pull the chops at 130°F, not higher — the sear adds another 5 degrees, landing you at perfect medium-rare.
Let the grill sit at high heat while smoking — you need serious heat to crust cold venison without overcooking inside.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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