Smoked and Reverse Seared Venison Tenderloin

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0:30 - Prep 0:05 / Cook 0:25

The sweetness of our Cherry Wood Chips are a beautiful compliment to fresh venison tenderloin that has been seasoned with a simple dry rub. The cooking process starts with a gentle smoke in the Bronco Drum Smoker. Know exactly when to preheat your cast iron skillet and remove the tenderloin from the smoker with accurate alerts from our PitPro 2-Probe Wireless Remote Thermometer


Finish the tenderloin with a quick reverse sear to seal in the sweet, smokey flavor and provide a gorgeous, brown exterior. This recipe produces a venison tenderloin that’s both gorgeous inside and out.


This recipe was created by our partner, Amanda Gajdosik, at Midwest Nice.

4 Servings


  • 1 1/12 Pound Venison tenderloin
  • 2 Tsp Venison rub
  • 1 1/2 Tbsp Avocado oil
  • 2 Tbsp Salted butter
  • To Taste Fresh rosemary, optional
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Step 1 Of 11
1. At least 3 hours before cooking, sprinkle the venison tenderloin with the dry rub, gently rubbing into the meat. Tuck the ends of the tenderloin in and wrap the entire piece of meat with butcher’s twine to secure. This will help the tenderloin cook evenly and hold its shape
2. Set the tenderloin in the fridge for 2 hours, even overnight
3. When ready to cook, remove the meat from the fridge while you preheat your smoker
4. Add two handfuls of cherry wood (or other fruit wood) chips to water and allow to soak for 30 minutes. While the woodchips soak, fill the charcoal basket of your Bronco Drum Smoker with lump charcoal and begin preheating it
5. When the charcoal has ashed over and is glowing red, carefully scatter the soaked wood chips over the top of the coals. Return the grate to the smoker, close the lid, and adjust airflow so the smoker maintains a temperature between 200 – 225 degrees
6. Insert the temperature probe of the PitPro Thermometer into the center of the tenderloin, setting the alert for 110 degrees, and place the tenderloin in the center of the grate and close the lid, adjusting the intake and exhaust valves as necessary to maintain temperature
7. When tenderloin has reached 110 degrees (about 10 minutes), place a large cast iron pan over medium-high heat (either on an outdoor burner or inside on the stove) and add avocado oil (or another high smoke-point oil) and heat until shimmering
8. Remove the tenderloin from the smoker once it has reached 120 degrees internally (about 12 – 15 minutes total) and transfer to the preheated skillet
9. Sear the smoked tenderloin for 1 – 2 minutes per side (you’ll notice that during smoking, the tenderloin settles to have three sides). Add 2 tablespoons of salted butter to the pan during the last minute or two of cooking, using fresh rosemary leaves to baste the melted butter over the tenderloin
10. Remove the tenderloin from the pan when it reaches 130 degrees (higher for more well done steak). Tent with foil and allow to rest for 5 minutes
11. Remove the temperature probe and snip the butcher’s twine before slicing and serving
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