Miss Allie's Kitchen

Whole & Healthy Home Cooking

Venison Everyday Cookbook

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Smoked Venison Roast

We love making this smoked venison roast in our pellet grill/smoker with deer roast. It gets kissed with smoke and is flavored with an incredible rub.

A smoked venison roast sandwich with bbq sauce dripping out

Summer time calls for pulling out our Traeger Grill, whipping up a homemade rub and letting the grill do the rest. My go-to is a quick and easy dinner, especially in the summer, and this smoked venison roast hits the spot, it’s so versatile and can be served in a variety of ways. I love a good BBQ sandwich, a juicy venison burger or smash burger, and of course our newest obsession, grilled deer backstrap. But this one is a real set it and forget it – phew!!

We absolutely love making this smoked venison roast in our pellet grill/smoker—it’s a total game-changer! Plus this recipe is great for anyone who is a beginner when it comes to smoking meat. It’s a juicy, tender deer roast kissed with the perfect amount of smoky goodness and bursting with flavor from our incredible homemade rub. It’s the kind of dish that gets everyone excited and eagerly gathering around the table.

As a busy mom, this recipe is a lifesaver! The simplicity of prepping the venison with our magical rub and letting the smoker do its thing means more time for summer fun with the family. Plus, the end result is a mouthwatering masterpiece that’s sure to impress at any BBQ or family dinner. Seriously, you’ll look like you worked so much harder than you did. Let’s get those grills fired up and dive into this smoky, savory delight!

Ingredients to make Smoked Venison Roast on a baking tray

INGREDIENTS & KITCHEN TOOLS

  • Venison roast (I bet a beef roast would work great for this recipe as well, choose one that’s lean)

For the rub: 

  • Coarsely ground coffee
  • Chili powder
  • Coconut sugar
  • Salt
  • Cumin
  • Garlic powder
  • Cayenne pepper
  • Red pepper flakes​​

Kitchen Tools:

You’ll need a small bowl to combine all of your rub ingredients. Your favorite smoker, of course, we love using our Traeger Grill. A meat thermometer is always great to have on hand as well.

Venison Roast rubbed in seasonings on a baking tray
Sliced smoked venison roast on a cutting board
Thinly sliced smoked venison roast on a roll

STEP BY STEP

Step 1: Defrost your venison roast fully and remove it from its packaging. Pat dry with paper towels. 

Step 2: Whisk together all of the rub ingredients in a small bowl. 

Step 3: Using about half of the rub (about 3 Tbsp.) work the mixture into the venison so that the meat is entirely covered by the rub on all sides. 

Step 4: Wrap the roast tightly in plastic wrap and let it marinade in the fridge for 12-24 hours, the longer the better. Don’t skip this!

Step 5: When you’re ready to smoke the meat, remove the roast from the fridge while you preheat your smoker or wood pellet grill so it can come to room temperature. 

Step 6: Preheat your smoker or wood pellet grill (I use a Traeger Grill) to 225F. 

Step 7: Once preheated, place the brisket directly on the grates of the smoker/grill and smoke for about 2-2.5 hours, or until the meat reaches an internal temp of about 130-140F. 

Step 8: Let this rest for 10-20 minutes before slicing and serving (PLEASE DO THIS)!!

Step 9: With a sharp knife, slice thinly and serve as is, on a sandwich or with some BBQ sauce!

Step 10: Store the remaining rub in an airtight container for about 3 months in a cool, dark place.

NOTE:

A sandwich with thinly sliced smoked venison, bbq sauce and pickles on a white plate

HOW TO SERVE

Once you thinly slice your meat, serve it as is, on a sandwich or with some BBQ sauce! You can serve this with some roasted potatoes, fries or mashed potatoes, you favorite vegetables or a side salad. The opportunities with this dish is endless.

STORING AND REHEATING

This roast will stay fresh (and delicious) in the fridge for 3-5 days if stored in an airtight container in the refrigerator.

A smoked venison roast sandwich with bbq sauce dripping out

OTHER VENISON RECIPES YOU’LL LOVE

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A smoked venison roast sandwich with bbq sauce dripping out

Smoked Venison Roast

We love making this smoked venison roast in our pellet grill/smoker with deer roast. It gets kissed with smoke and is flavored with an incredible rub.

  • Author: Miss AK
  • Prep Time: 10 Minutes
  • Cook Time: 2 Hours
  • Total Time: 2 hours + 10 Minutes
  • Yield: 8–10 1x
  • Category: american
  • Method: smoked
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews
Scale

Ingredients

  • 2–3 lb venison roast

For the rub: 

  • 2 Tbsp. coarsely ground coffee
  • 2 Tbsp. chili powder
  • 2 Tbsp. coconut sugar
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1/2 – 1 tsp. cayenne pepper
  • 1/2 – 1 tsp. red pepper flakes​​

Instructions

  1.  Defrost your venison roast fully and remove it from its packaging. Pat dry. 
  2. Whisk together all of the rub ingredients in a small bowl. 
  3. Using about half of the rub (about 3 Tbsp.) work the mixture into the venison so that the meat is entirely covered by the rub on all sides. 
  4. Wrap the roast tightly in plastic wrap and let it sit in the fridge for 12-24 hours, the longer the better. 
  5. When you’re ready to smoke the meat, remove the roast from the fridge while you preheat your smoker or wood pellet grill so it can come to room temperature. 
  6. Preheat your smoker or wood pellet grill (I use a Traeger Grill) to 225F. 
  7. Once preheated, place the brisket directly in the smoker/grill and smoke for about 2-2.5 hours, or until the meat reaches an internal temperature of about 130-140F. 
  8. Let this rest for 10-20 minutes before slicing and serving (PLEASE DO THIS)!!
  9. Slice thinly and serve as is, on a sandwich or with some BBQ sauce!
  10. Store the remaining rub in an airtight container for about 3 months in a cool, dark place.

Notes

If you love this recipe, make sure you try my Smoked Venison Brisket with Spicy Coffee Rub. 

16 Easy Grill Recipes | Venison, Chicken, & More

Summer is our favorite time to whip up our favorite marinades and throw an easy dinner on the grill. I know you’re going to love these 10 easy grill recipes for venison, chicken, and more!

As the warm weather rolls in and the days grow longer, grilling season is HERE and grilling is one of our favorite things to do as a family. Grilling dinner outside while our daughter, Madi, and Sadie (our family pup) play outside is the best, honestly.

From the rich, smoky flavors of a charcoal grill to the quick and convenient cooking of a gas or electric grill, or our favorite, wood pellet grill (we do have a Traeger!), there’s a type of grill suited for every taste and occasion. Whether you’re grilling classic burgers and hot dogs, experimenting with succulent seafood, or savoring perfectly seared steaks and vegetables, the possibilities are endless. Each type of grill offers its unique benefits, ensuring that every grilling experience is as enjoyable and flavorful as the season itself.

WHAT TYPES OF FOOD CAN YOU GRILL?

Grilling is a versatile cooking method that allows you to prepare a wide variety of foods. It brings out the natural flavors of foods and adds a unique, smoky taste that enhances any dish. Whether you prefer meats, seafood, vegetables, or even desserts, the grill offers a multitude of delicious possibilities. Here are some of our favorite ingredients to grill:

  • Meats (of course): You can get super creative with how you grill your meats. Venison, beef, pork, chicken, elk, and even lamb make great meats to cook up on your grill. We love grilling venison backstrap, chicken and even pizza! Lastly, take your taco night up a notch and grill some flank steak or a skirt steak and serve on your tacos for a quick and delicious weeknight dinner. So good.
  • Seafood: There are several ways to grill up seafood and many prefer the grilling method. Fish, shellfish, and others (such as muscles and crab), cook up great on a grill. We love adding grilled shrimp in our foil pack meals or grilling salmon.
  • Vegetables: We LOVE a good grilled veggie. You can easily cook up corn on the cob, potatoes, zucchini, peppers, asparagus and even grilled romaine lettuce for salad is an elite move.
  • Fruits: YES, grilled fruit is such a game changer. I highly recommend trying my grilled fruit kabobs if you haven’t yet. Grilled peaches and pineapple are also always a hit, perfect for dessert!
  • Cheese: I mean what is better than cheese? Cheese that is grilled! There are specific cheeses that are meant to be grilled such as halloumi, feta and of course queso blanco.

TIPS AND TRICKS TO GRILLING

Grilling can be both an art and a science. Here are some tips and tricks to help you become a grilling master:

Preparation

  • Clean Your Grill: Start with a clean grill to prevent sticking and off-flavors. Use a grill brush to scrape off any residue.
  • Preheat the Grill: Always preheat your grill for about 15-20 minutes before cooking. This ensures the grill is hot enough to sear your food and create those desirable grill marks.
  • Oil the Grill Grates: Use a paper towel soaked in oil to coat the grill grates. This helps prevent sticking.

Choosing the Right Fuel

  • Charcoal: For a smoky flavor, use charcoal. Lump charcoal burns hotter and cleaner than briquettes.
  • Gas: For convenience, use a gas grill. It heats up quickly and allows for better temperature control.
  • Wood Chips: Add soaked wood chips to your charcoal or in a smoker box on a gas grill for extra flavor.

Cooking Techniques

  • Direct vs. Indirect Heat: Use direct heat for quick-cooking items like steaks and burgers. Use indirect heat for slower-cooking items like whole chickens or ribs. Direct heat means over an open flame, indirect means placed on a zone on the grill that isn’t lit but is very hot (like an oven).
  • Temperature Zones: Create different heat zones on your grill by piling more coals on one side or adjusting the burners. This allows you to sear and then move food to a cooler area to finish cooking.

Managing Food on the Grill

  • Don’t Overcrowd: Leave space between items to ensure even cooking and prevent steaming.
  • Use a Meat Thermometer: Check the internal temperature to ensure food is cooked safely and to your desired doneness.
  • Let It Rest: Allow meat to rest for a few minutes after grilling to let the juices redistribute.

Enhancing Flavor

  • Marinate: Marinate meats for at least 30 minutes to add flavor and tenderness.
  • Season Generously: Use dry rubs, herbs, and spices to enhance the natural flavors of your food.
  • Basting: Brush food with marinades or sauces during the last few minutes of grilling to add moisture and flavor.

Experiment and Have Fun

Experiment with different foods, marinades, and grilling techniques to find your favorite combinations. Grilling is not just about cooking; it’s about enjoying the outdoors and spending time with friends and family.

By following these tips and tricks, you’ll be well on your way to mastering the grill and impressing your guests with delicious, perfectly cooked meals.

LET’S GET GRILLING

Venison foil packs opened on black camping plates with forks

Venison Foil Packet Meals

Venison Foil Packet Meals are a versatile, low mess way to make dinner fun with ground venison. Make them camping or at home!

Grilled Deer Backstrap

This grilled deer backstrap juicy, tender and absolutely incredible. The key is the perfect internal temperature and delicious marinade.

Sliced grilled venison backstrap on wooden cutting board with plates around it

Venison Burger

Making perfect venison burgers isn’t hard. All you need to do is add a bit of fat and a few flavors to make this underrated meat shine on burger night.

Grilled Fruit Kabobs w/ Sweet & Spicy Glaze

These grilled fruit kabobs are charred on the grill for amazing flavor and then brushed with a sweet and spicy glaze. Perfect for a side or light dessert!

grilled fruit kabobs on a white plate with charred lime
Venison smash burger on a wooden board surrounded by French fries and burger sauce

Uncle Momo’s Venison Smash Burgers

Talk about a flavor explosion with these Smash Burgers! Caramelized ground venison patties get layered with onions and American cheese.

Smoked Venison Roast

We love making this smoked venison roast in our pellet grill/smoker with deer roast. It gets kissed with smoke and is flavored with an incredible rub. Serve on a toasted brioche bun with your favorite barbecue sauce and pickles for the most delicious sandwich.

A smoked venison roast sandwich with bbq sauce and pickles
grilled chicken on a summer salad

Grilled Chicken & Strawberry Salad

This summery chicken and strawberry salad is perfect with juicy grilled chicken, ripe strawberries, spinach, cucumber, feta and an easy, homemade dressing. 

The Juiciest Elk Burgers

Learn how to make the juiciest elk burgers so you can use up the ground elk meat you have. Some really simple tips and tricks will make these the best ever.

juicy elk burgers with lettuce, tomato and cheese cut in half on a wood and slate board with a white background
traeger grilled chicken thighs on a white rectangular plate

Traeger Grilled Chicken Thighs

This easy chicken recipe for the Traeger is the best for bone in, skin on chicken thighs. Use it for any wood pellet grill.

Southwest Pasta Salad w/ Grilled Chicken

Looking for a flavorful pasta salad recipe? Look no further! This Southwest Pasta Salad is packed with veggies, juicy grilled chicken and a kick!

southwest pasta salad in a white bowl with a wood spoon on a cream counter
Traeger grilled pizza recipe cut on a marble slab with fresh basil

Traeger Pizza Recipe

This is the best Traeger pizza recipe. Learn how to make homemade pizza right on your wood pellet grill for the best pizza night ever.

Honey Mustard Chicken Kebabs

Super simple Honey Mustard Chicken Kebabs are made with juicy pieces of grilled chicken breast on a kebab covered in honey mustard sauce. This recipe is paleo & gluten-free.

Grilled honey mustard chicken kebabs on white platter surrounded by honey mustard sauce, white rice and salad
traeger smoked salmon with a sweet and spicy glaze on a blue plate and a lime

Traeger Salmon Recipe With Sweet & Spicy Glaze

Try this easy Traeger salmon recipe with a sweet and spicy glaze that’s seriously addicting. The fish gets kissed with smoke and the sweet heat from the glaze.

Traeger Pie Tutorial

Check out this Traeger pie tutorial and learn how to bake a pie right on your wood pellet grill from start to finish. It’s super easy.

blueberry pie on a grey counter in a black pie dish

The Ultimate Guide To Cooking Venison Steaks On A Traeger

Every wonder how to cook perfect venison steaks on a Traeger? This pellet grill deer steaks recipe is foolproof!

Smoked Venison Meatballs

These smoked venison meatballs are the perfect appetizer or protein for a main dish meal. The sweet & spicy glaze is heavenly with the kiss of smoke. 

smoked venison meatballs in a white bowl with lime slices

Smoked Sausage and Potato Skillet Bake with Kale & Caramelized Onions

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This smoked sausage & potato skillet bake is loaded with flavor from caramelized onions and kale. It can be baked in the oven or Traeger!

This smoked sausage & potato skillet recipe is made proudly in partnership with A Cut Above® Fresh-Cut Potatoes. As always, I am proud to partner with brands I consume and trust. I know you’ll love the convenient, fresh potatoes, too.

We LOVE an easy dinner around here that has protein, good carbs AND veggies all packed in one dish. As a toddler mom running two businesses, I seriously need all the help I can get. This sausage & potato skillet recipe is totally a life hack that doesn’t sacrifice on flavor and the best part is, you can make it in the oven for an easy weeknight or the Traeger/pellet grill for something special and elevated.

Love recipe videos? Check out my YouTube channel & watch below:

YouTube video

What goes with sausages for dinner?

The first thing that comes to mind for me when I think sausage for dinner is POTATOES! It’s just a classic combo that never gets old in my book (and especially my husband’s).

potatoes, sausage, kale and onion in a cast iron skillet

The thing is, when it’s a busy Tuesday and I’m throwing something together after school pickup, I don’t really feel like scrubbing and slicing potatoes. Shocking, right? A cookbook author sometimes doesn’t want to cook a gourmet meal? Hell’s bells! (wink wink)

How do I get out of scrubbing and slicing potatoes? By grabbing a bag of A Cut Above Fresh-Cut Potato Wedges. These little babies are pre-washed, pre-sliced FRESH potatoes that bake, roast, sauté, and air fry perfectly every time I use them. I’ve been leaning into the A Cut Above Fresh-Cut Potatoes for months now and I’m obsessed.

So if you want a few ingredients that go well with smoked sausage….just grab a bag of A Cut Above Fresh-Cut Potato Wedges, some kale, and onions and you’ll be onto something in no time.

ingredients for smoked sausage skillet in a bowl

Sausage, potatoes, onions, kale + skillet = easiest dinner ever

The things that’s so great about this recipe is that it can be made in the oven or on your Traeger/pellet grill. It’s so easy to do and everything can be made in one pan!

potatoes in a skillet before cooking them

What do you need for a smoked sausage & potato skillet that’s really good?

For this recipe all you need is:

  • Butter
  • Yellow onions
  • Baking powder
  • A Cut Above Fresh-Cut Potato Wedges
  • Olive oil
  • Sea salt
  • Smoked sausage (I used venison, you can use whatever kind you like or have)
  • Kale
  • Apple cider vinegar
  • Pepper
kale and sausage in a while bowl

Sausage & potato skillet recipe prep & storage tips

Because we’re using A Cut Above Fresh-Cut Potato Wedges there isn’t much prep to do here! Besides slicing a couple of onions, everything can be done with minimal active time when you’re ready to cook. I think this recipe is best eaten immediately after it comes out of the oven or Traeger, but you can totally store it in the fridge in an airtight container to reheat for 1-2 days.

potatoes, sausage, kale and onion in a cast iron skillet

Other recipes you may love

Sheet Pan Chicken & Potatoes

Sticky Pork Rice Bowls

Shepherd’s Pie Soup

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potatoes, sausage, kale and onion in a cast iron skillet

Smoked Sausage and Potato Skillet Bake with Kale & Caramelized Onions – Traeger & Oven Directions

This smoked sausage & potato skillet bake is loaded with flavor from caramelized onions and kale. It can be baked in the oven or Traeger/pellet grill and you’ll find directions below!

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Smoker/Oven
  • Cuisine: American
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Scale

Ingredients

  • 2 Tbsp. butter
  • 2 large yellow onions, sliced
  • 1/8 tsp. baking powder
  • 1 (1lb) bag A Cut Above Fresh-Cut Potato Wedges
  • 1 Tbsp. + 1 tsp. olive oil, divided
  • 1 tsp. sea salt
  • 1 lb. smoked sausage link, sliced (I used venison, you can use whatever kind you like or have)
  • 3–4 cups chopped kale
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. pepper

Instructions

For the Traeger:

  1. Begin by preheating the Traeger or pellet grill to 450F. 
  2. Start by heating a large cast iron or oven safe pan over medium heat and add the butter. When the butter is hot, turn the heat down to medium low and add the onions. Toss the onion in the butter moving them around the pan. After 2-3 minutes, add the baking soda and let the onions cook until golden brown and jammy, about 10-15 minutes.
  3. After the onions have finished cooking, add them to a large mixing bowl and set aside. Add the package of A Cut Above Fresh-Cut Potato Wedges to the skillet and toss with 1 tablespoon of the oil and salt. When the grill has preheated, slide the skillet directly on the grates and let the potatoes cook by themselves for 25-30 minutes, or until the potatoes are just beginning to become soft. 
  4. While the potatoes cook, add the sausage, kale, remaining oil, apple cider vinegar, pepper and a pinch of salt if desired to the large bowl with the caramelized onions. Mix well. 
  5. When the potatoes have started to soften, add the sausage and kale mixture to the skillet which remains directly on the grill. Cook for 25-30 minutes more until the sausage is nicely browned, kale is cooked and potatoes are soft and golden. 
  6. Remove from the grill and serve immediately. 

For the Oven:

  1. Begin by preheating the oven to 400F. 
  2. Start by heating a large cast iron or oven safe pan over medium heat and add the butter. When the butter is hot, turn the heat down to medium low and add the onions. Toss the onion in the butter moving them around the pan. After 2-3 minutes, add the baking soda and let the onions cook until golden brown and jammy, about 10-15 minutes.
  3. After the onions have finished cooking, add them to a large mixing bowl and set aside. Add the package of A Cut Above Fresh-Cut Potato Wedges to the skillet and toss with 1 tablespoon of the oil and salt. When the oven has preheated, slide the skillet in the oven and let the potatoes cook by themselves for 18-20 minutes, or until the potatoes are just beginning to become soft. 
  4. While the potatoes cook, add the sausage, kale, apple cider vinegar, pepper and a pinch of salt if desired to the large bowl with the caramelized onions. Mix well. 
  5. When the potatoes have started to soften, remove the skillet from the oven and add the sausage and kale mixture to the potatoes. Slide the skillet back in the oven and cook for 20-25 minutes more until the sausage is nicely browned, kale is cooked and potatoes are soft and golden. 
  6. Remove from the oven and serve immediately. 

Notes

  • The baking soda speeds up the reaction in the pan causing the onions to caramelize faster. This also breaks down the onions a bit causing them to be a lovely, jammy consistency. By using a very small amount of baking soda, the flavor is undetected and the result is still a sweet and slightly smoky caramelized onion. 
  • This recipe can be made in a pellet grill or oven. 
  • I used venison smoked sausage in the recipe but any type of smoked sausage will work whether you’re working with wild game, pasture raised, or store-bought meat. It’s very flexible. 

Smoked Venison Tenderloin

This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. It’s tender, flavorful, smokey and juicy and totally easy to do.

This post may contain affiliate links.

This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. It's tender, flavorful, smokey and juicy and totally easy to do. 

We all know that tenderloin is like thaaa best cut of any meat. It’s right up there with backstrap/loin on a deer. It’s totally cherished in our household, and you don’t get much of it, so this year I decided I wanted to smoke some of ours for something really special. If you want some tasty backstrap recipes, check out my Grilled Backstrap or Roasted Backstrap recipe. And for the leftovers, don’t miss out on our favorite Steak Sandwich!

The marinade here is what makes this so good, it’s a lot like my All-Purpose Marinade. It’s really citrus-forward, which is great for wild game because it’s such a rich, gamey meat. I like to let this marinate for at least 4 hours, or overnight. The longer you leave it, obviously, the more flavor it will have. Adding plenty of acid to my venison marinades is one of the best tips I can give! Seriously, it will change the way you cook. If you want more cooking tips, check out this post. 

For more of my favorites, make sure you grab my cookbook, Venison Every Day. I dedicated the entire book to making easy, simple ingredients for home cooks (like me) to make every day, all year round. 

If you’re sick of the same old recipes, the unhealthy and dated stuff you find on Pinterest, or you feel like you don’t like venison…you need this book. It’s everything I wish I had 5 years ago!

WHAT KIND OF SMOKER CAN YOU USE FOR SMOKED VENISON TENDERLOIN?

I use a wood pellet smoker by Traeger Grills and I LOVE it! They were kind enough to send me a grill this fall and we’ve been having so much fun playing around with it. I recently made this Smoked Venison Brisket with a spicy rub and it’s also amazing to make on the Traeger.

Our favorite pellets or wood chips to use are hickory, the big game blend, pecan and oak!

VENISON BACKSTRAP VS VENISON TENDERLOIN

Venison backstrap and venison tenderloin are two prized cuts of meat from deer, each offering unique qualities that make them special.

Venison backstrap runs along the spine on the outside of the deer’s ribs, extending from the shoulder to the hindquarters. It is tender but firmer than tenderloin; lean with a rich, gamey flavor. Ideally, you want to use this cut of meat for grilling, roasting, or pan-searing. It’s best cooked to medium-rare to maintain tenderness and moisture.

Venison Tenderloin is found inside the cavity along the spine, tucked beneath the backstrap and behind the ribs. It is and incredibly tender cut of meat with a mild flavor; the most tender cut of venison. The tenderloin is best suited for quick, high-heat cooking methods like grilling or searing and it is often cooked to rare or medium-rare to preserve its tenderness.

lemons, lemon marinade, venison tenderloin on a white marble

INGREDIENTS AND KITCHEN TOOLS FOR SMOKED VENSION TENDERLOIN

  • Venison tenderloin or backstrap
  • Lemon juice
  • Olive oil
  • Garlic cloves
  • Sea salt
  • Ground black pepper, plus more for serving

Kitchen Tools:

To combine your marinade and marinate your venison, you’ll need a zip-lock bag or large bowl. We use a wood pellet smoker by Traeger Grills and LOVE it! I also always recommend having a meat thermometer on hand if your grill doesn’t come with one.

STEP BY STEP

Step 1: Put the venison tenderloin, whole, into a zip-style bag or large bowl.

Step 2: Add the olive oil, lemon juice, garlic, salt and pepper into a blender or small food processor. Process until it’s all incorporated and the garlic is broken to small pieces.

Step 3: Pour the marinade mixture over the venison and massage it in. Refrigerate and marinate for at least 4 hours, or up to overnight.

Step 4: When you’re ready to cook, remove the venison loin from the marinade, and rinse it off. Pat dry with a paper towel and let it come to room temperature for 30 minutes before cooking while you preheat the smoker.

Step 5: Set and preheat your smoker to about 225 F degrees.

Step 6: Place your meal directly on the grate of your smoker and smoke the tenderloin for 1+1/2-2 hours, depending on the thickness of your meat. The internal temperature should be at 130 F for rare, and 140 F for medium rare. Don’t cook it to medium, you want it nice and juicy!

Step 7: Let it rest for 10 minutes before slicing and topping with extra cracked black pepper.

sliced venison tenderloin on a wood board

HOW TO SERVE SMOKED VENISON TENDERLOIN

After letting your meat rest for at least 10 minutes, slice it up, top it with some additional cracked black pepper, and enjoy! If you happen to have leftovers, you can enjoy it on a delicious sandwich!

STORING AND REHEATING

IF you happen to have any leftovers, you can store it in an airtight container for 3-5 days in the fridge.

MORE OF OUR FAVORITE VENISON RECIPES

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Smoked Venison Tenderloin

This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. It’s tender, flavorful, smokey and juicy and totally easy to do. I make this in my Traeger Wood Pellet Smoker, but you could do this in any smoker.

  • Author: Miss AK
  • Prep Time: 5 minutes + 4 hours- overnight
  • Cook Time: 2 hours
  • Total Time: 0 hours
  • Yield: 4 1x
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 13 reviews
Scale

Ingredients

  • 1 lb. venison tenderloin or backstrap
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 5 garlic cloves
  • 1 tsp. salt
  • 1 tsp. ground black pepper, plus more for serving

Instructions

  1. Put the venison tenderloin, whole, into a zip-style bag or large bowl.
  2. Add the olive oil, lemon juice, garlic, salt and pepper into a blender or small food processor. Process until it’s all incorporated and the garlic is broken to small pieces.
  3. Pour the marinade over the venison and massage it in. Refrigerate and marinate for at least 4 hours, or up to overnight.
  4. When you’re ready to cook, remove the venison from the marinade, and rinse it off. Pat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker.
  5. Set and preheat your smoker to about 225 F degrees.
  6. Smoke the tenderloin for 1+1/2-2 hours, depending on the thickness of your meat. The internal temperature should be at 130 F for rare, and 140 F for medium rare. Don’t cook it to medium, you want it nice and juicy!
  7. Let it rest for 10 minutes before slicing and topping with extra cracked black pepper.

Nutrition

  • Serving Size: 4 oz.
  • Calories: 300
  • Sugar: 2 g
  • Sodium: 646 mg
  • Fat: 17 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 33 g
  • Cholesterol: 75 mg

This recipe was originally published in 2018 and updated in 2022.

Traeger Cornbread

A classic cornbread recipe you can make right on your wood pellet grill. Your favorite flavors with a kiss of smoke.

cornbread in a skillet on a grey counter

You guys know I love getting super creative on my Traeger or wood pellet grill. From pie to venison brisket, I like experimenting with it all. But, this Traeger cornbread recipe sure takes the cake (or the cornbread).

I know everyone is all about the meat on their grills (duh!) but I love to be able to make my sides outside, too. Especially when the weather is nice, who wants to be inside?

cornmeal and flour in a bowl
melted butter and cornmeal in a bowl

How do you make cornbread on the Traeger?

Making Traeger cornbread is actually really simple. Because you can set the temperature on a wood pellet grill, all you need to do is preheat it as usual.

Then, mix up your cornbread batter. I like a really classic, but slightly sweet cornbread. Sour cream/Greek yogurt is a MUST because it adds moisture. Because cornmeal is kind of dry, this is super important.

cornbread batter in a bowl

Once the batter is all mixed up, pour the cornbread into a cast iron skillet. You can bake in a round cake pan, or large, oven-safe dish, but I think cast iron is best. I also don’t like to use my best bakeware on a wood pellet grill, so cast iron wins all around.

You’re just going to bake the cornbread as you would in the oven, but the burning of the wood pellets gives just a touch of smoke that’s perfect for pairing with whatever BBQ creations you’ve come up with.

Traeger on!

cornbread in a skillet on a grey counter

Love wood pellet grill cooking? Check out my Chicken Thighs or my Grilled Cheese recipes!

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cornbread in a skillet on a grey counter

Traeger Cornbread

A classic cornbread recipe you can make right on your wood pellet grill. Your favorite flavors with a kiss of smoke.

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: about 8–12 servings 1x
  • Category: Sides
  • Method: Wood Pellet Grill
  • Cuisine: American
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Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 and 1/4 cup milk (I use whole milk)
  • 2 eggs, whisked
  • 1/2 cup whole milk Greek yogurt or sour cream
  • 3 Tbsp. – 1/4 cup honey – depending on how sweet you want it – I do 1/4 cup
  • 1/2 cup melted butter, cooled slightly 
  • 9 or 10-inch cast-iron skillet (you can probably use an 8, you may just need to cook longer)

Instructions

  1. Preheat the grill to 350F. 
  2. Once the grill has preheated, place the cast-iron skillet directly on the grates and let it get hot for about 10 minutes while you mix the batter.
  3. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. 
  4. Then add the milk, eggs, yogurt/sour cream, honey, and melted butter. Mix everything together well until it’s mostly smooth, but don’t overmix. 
  5. Bring the bowl down to the grill and pour the batter directly into the hot cast-iron pan. 
  6. Close the grill and let it cook for 28-30 min, or until it’s totally set and golden brown on top.
  7. Cool at least 10 minutes before serving. 

Nutrition

  • Serving Size: 1 slice (1/12 of the circle)
  • Calories: 196
  • Sugar: 4 g
  • Sodium: 238 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 55 mg

Traeger Grilled Cheese

Making this Traeger Grilled Cheese on a wood pellet grilled gives you a super crunchy exterior, melty interior, and a kiss of smokey flavor. Best grilled cheese ever.

traeger grilled cheese stacked and cut in half on a skillet

There’s nothing like a good ole grilled cheese sandwich. And boy oh boy does this Traeger grilled cheese hit the SPOT when you’re craving one. It’s got a hint of smokey flavor from the wood pellet grill/smoker and the texture is out of this world.

It’s super easy to make a grilled cheese on the smoker…just about as easy as it is to make one on the stovetop. The best part is, on a nice day when you want to be outside, or you already have some food on the smoker, you can just slide a skillet directly on the grates, melt some butter and get to assembling the layers of gooey, melty goodness.

I’m sure you’re wondering…

grilled cheese on a black skillet with thyme leaves

How do you cook grilled cheese on the Traeger?

This is super simple. All you need is a cast iron skillet.

Because I like to cook my grilled cheese sandwiches in butter, I find that making them in a skillet is a great idea. Sure, you could make the sandwich directly on the grates, but some of the cheese may drip down and it won’t be as buttery and flavorful.

So, with the Traeger, all you do is slide a skillet directly on the grates. Then, you add some butter and let it melt. Assemble the grilled cheese and place it in the skillet. Let it cook, turning halfway. Voila!

buttered bread and cheese slices on a baking sheet

What kind of bread is best?

I love sprouted wheat bread just as much as the next girl but this grilled cheese recipe calls for something more “traditional” like sourdough (our favorite), Texas toast, or good old white sandwich bread.

Any good quality, soft, sandwich bread will do, but again, we prefer sourdough. The extra flavor is divine.

a grilled cheese cooking in a cast iron skillet

What kind of cheese is best for grilled cheese?

Any sliced cheese that melts well works here. Colby jack is our favorite from a flavor and melting standpoint, but you could do American, cheddar, fontina, mozzarella, pepper Jack for a kick, Swiss for something different – get creative!

You’ll quickly find out that any way you stack it, these babies are delicious.

Oh, and I should mention add-ons. I choose to keep this simple, but you could certainly add veggies or spreads to the mix like tomatoes, spinach, chipotle mayo – again, the world is your oyster! Get smokin’!

traeger grilled cheese stacked and cut in half on a skillet

Love Traeger recipes? You’ve got to check out my tutorial for making pizza on the Traeger! It’s the BEST!

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traeger grilled cheese stacked and cut in half on a skillet

Traeger Grilled Cheese

Making this Traeger Grilled Cheese on a wood pellet grilled gives you a super crunchy exterior, melty interior and a kiss of smokey flavor.

  • Author: Miss AK
  • Prep Time: 5 minutes
  • Cook Time: 16 minutes
  • Total Time: 21 minutes
  • Yield: 1 grilled cheese 1x
  • Category: Main Dish
  • Method: Wood Pellet Grill
  • Cuisine: American
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Ingredients

  • 2 slices bread (we like sourdough)
  • about 2 Tbsp. softened butter, divided
  • 4 slices cheese (we like Colby Jack best)
  • cast iron pan

Instructions

  1. Preheat the grill to 450F.
  2. Once the grill has preheated, place the cast iron pan directly on the grill grates and allow it to heat for 5-10 min while you get the sandwich ready.
  3. Spread one side of each piece of bread with about 1/2 tablespoon of butter. 
  4. Place one piece of bread, buttered side down on a baking sheet or plate and lay the cheese on the bread. Close the sandwich with the other piece of bread (butter side out) and bring it and the remaining tablespoon of butter to the grill. 
  5. Place the butter in the hot skillet, and then lay the grilled cheese in the pan. Cook for about 8-10 min per side. 
  6. Slice in half and serve!

Nutrition

  • Serving Size: 1 sandwhich
  • Calories: 718
  • Sugar: 2 g
  • Sodium: 650 mg
  • Fat: 50 g
  • Saturated Fat: 30 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 2 g
  • Protein: 26 g
  • Cholesterol: 110 mg

The Best Smoked Chicken Thighs in 2 Hours | Paleo Friendly

Learn how to make smoked chicken thighs in two hours or less! It’s as easy as setting and forgetting them in the smoker and they come out so juicy and flavorful.  

a smoked chicken thigh on a plate on a white background. An orange half, red pepper flakes and a platter of chicken thighs are visible

When I was trying to figure out how to make the best smoked chicken thighs, I was surprised that it wasn’t even taking me two hours on the smoker to get the flavor and texture I was searching for.

For me, the perfect smoke time is right between 1 and a half to 2 hours, but I’ll explain why in a minute.

I have to stop and brag about these babies. The marinade! The juiciness! The smoke kissed exterior and juicy center! These really take the cake, my friends.

The only thing to note here is that you really really need to know that these only serve 4 people. Maybe 3. I could honestly eat the whole 2.5lb plate myself.

So…multiply the recipe according, folks. That’s all!

All about the best, smoked chicken thigh marinade

  • marinade for chicken thighs with garlic and lime
  • chicken thighs marinating in a bowl on a white backgroung

A lot of the success with this recipe has to do with the marinade. You could use this with grilled chicken thighs – try my hot honey ones, too! – roasted, pan-seared – whatever (a flip flop – where my Guy Fieri fans at?).

It’s a mixture of olive oil, balsamic, coconut aminos (or soy), OJ, hot sauce, garlic, coconut sugar – so good. Did I mention it’s paleo friendly?

I will tell you that the longer you let this go towards the 24 hour mark the better. More flavor, more better, no?

What kind of smoker do you use?

I use a Traeger Grill and I absolutely love it. I have the Pro 575 and the Pro 34! It’s a wood pellet grill so it acts as a grill and/or smoker but runs off of wood pellets. It creates an amazing flavor.

You can use a traditional smoker for this, but keep reading below to find out why I like using a wood pellet grill.

What temperature do you smoke chicken thighs at?

As I mentioned above, I use a Traeger wood pellet grill which allows me to preheat my “smoker” to 450F, get a sear on my chicken, and then drop the heat to 225F and let it get all smoky, tender and delicious. I don’t have to swap machines and I get that lovely little char + the smoke without hardly lifting a finger.

You can use a regular smoker and just smoke at 225F, or start by searing it on the grill real fast and then pop it on the smoker to finish. This lessens the cooking time a bit, making it quicker to get your chicken dinnahhh! The world is your oyster – or chicken thigh.

a chicken thigh on a plate on a white background. An orange half, red pepper flakes and a platter of chicken thighs are visible

Love chicken thighs as much as I do? Check out my Hot Honey Chicken Thighs or my Roasted Bone-In! They’re fan faves!

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a smoked chicken thigh on a plate on a white background. An orange half, red pepper flakes and a platter of chicken thighs are visible

How to Smoke the Best Chicken Thighs in 2 Hours | Paleo Friendly

Learn how to make smoked chicken thighs in two hours or less! It’s as easy as setting them and forgetting in the smoker and they come out so juicy and flavorful.  

  • Author: Miss AK
  • Prep Time: 10 minutes (24 hours marinating time)
  • Cook Time: 2 hours
  • Total Time: 2 hours + 10 minutes (24 hours marinating time)
  • Yield: 4 1x
  • Category: Main
  • Method: Smoker
  • Cuisine: American
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5 from 4 reviews
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Ingredients

  • 2 and 1/2 lbs. skinless chicken thighs*
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 Tbsp. coconut aminos 
  • 3 Tbsp. water
  • 1 and 1/2 Tbsp. cayenne pepper hot sauce (like Frank’s) 
  • 1 Tbsp. coconut sugar
  • 1 orange, juiced 
  • 1 lime, juiced 
  • 3 garlic cloves, smashed and minced 
  • 2 tsp. salt 

Instructions

  1. Add all of the ingredients to a zip top bag or a bowl with a lid. 
  2. Mix well to make sure the chicken is coated. 
  3. Place in the fridge for 12-24 hours to marinate, the longer the better. 
  4. When you’re ready to smoke, remove the chicken from the fridge and let it come to room temperature in the marinade while you preheat the smoker. 
  5. If you’re using a Traeger or wood pellet smoker, preheat to 450F. I like to sear my chicken before I smoke it for 5 minutes, it gives more flavor. If you’re using a traditional smoker, you can skip this step, you just may need to smoke a bit longer*.
  6. Place the chicken on the smoker/grill directly from the marinade. DO NOT rise or pat dry. Sear the chicken at 450F for 4-5 minutes. Keep the lid closed during the searing. Flip the chicken, close the lid, and adjust the temperature to 225F. 
  7. Let the chicken smoke for 1 and 1/2-2 hours, or until the internal temperature reaches 165F and the juices are running clear. I like to check my chicken at the 1 and 1/2 hour mark because it’s often done. 
  8. Remove it from the smoker, cover with foil, and let it rest for at least 10 minutes before serving. 

Notes

  • For this recipe I used boneless, but you can do bone in. I actually always use skinless for this recipe because I always have them on hand, so if you have skin on thighs, just remove it if you want. You may need to add 15 minutes or so to your cook time for bone-in thighs, but it may be even juicer! 
  • If you’re using a standard wood smoker and not a wood pellet grill like Traeger, you can either sear your chicken on the grill over medium-high heat for 5 minutes and then place in the smoker that’s preheated to 225F, or place them directly in the smoker heated to 225F and smoke for 15-30  minutes longer, or until they’re fully cooked. 

Nutrition

  • Serving Size: 1 piece
  • Calories: 231
  • Sugar: 10 g
  • Sodium: 1266mg
  • Fat: 16 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 20 g
  • Cholesterol: 0 mg

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