Step 1

Mix together all marinade ingredients in a bowl then add to a gallon zip lock bag with the whole venison loin. Let marinate for 2 hours - overnight.

Step 2

Preheat smoker to 225 degrees.

Step 3

Remove venison loin from the marinade and sprinkle with salt.

Step 4

Add woodchips to your smoker, and open vents to prevent a buildup of creosote on the meat.

Step 5

Place venison in the smoker and let smoke for 1 1/2 - 3 hours, depending on thickness and desired level of doneness. (most loins will smoke in 2 hours)

Step 6

Aim for 130 degrees for red meat, 145 for medium, and cook to 160 to eliminate pink meat.

Step 7

After removing from the smoker, let venison rest for 10 minutes prior to slices so juices redistribute.