When you think about using your electric smoker (ours is a Masterbuilt and we love it–in fact, we have two!), do you think “all day cooking”? Smoked Venison Chops are here to change that notion. My husband is an avid hunter. He usually harvests between four and six deer a year. So, when we began our food smoking journey, we knew we had to try smoking venison. We started with steaks as I noted in 10 Foods to Smoke in Your Electric Smoker. We quickly moved on to smoking other cuts of venison. Now, Smoked Venison Chops and hands down my favorite.
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Smoked Venison Chops
My favorite part of smoking venison chops? It has to be how quick they are. Venison chops can be done in about half an hour. Hello weeknight smoked meat!
All it takes is a favorite dry rub. We like a less spicy rub like Semiconservative Granola Girl Dry Rub or Everything Bagel Dry Rub. Coat the chops liberally in dry rub. Let them set while your smoker is filling with smoke and preheating to 225°F. (Actually, as you can see from the picture, we put them in before the smoker has even come to full temp!)
Put them in the smoker and let them cook/smoke until the chops reach an internal temperature of 140°-145°F for rare chops which takes 30-45 minutes depending on the size of your chops. Rare venison is the key to super tasty meat. That’s it!
Quick Weeknight Smoked Meat
So when it’s Wednesday and you’re craving something from the smoker, Smoked Venison Chops are a perfect option. Generally, they take about half an hour, but we’ve even had small ones that were done in about 20 minutes. They are so quick and so easy that you won’t even have your sides (may I suggest Apple Carrot Raisin Salad or Super Easy Mac Salad) prepped before they are done!
Give Smoked Venison Chops a try in your electric smoker and let us know what you think.
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| Prep Time | 5 minutes |
| Cook Time | 30-45 minutes |
| Servings |
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Ingredients
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- Preheat the smoker to 225°F and let the smoker begin to fill with smoke.
- Liberally coat the chops in your favorite dry rub and let them sit while the smoker is filling with smoke.
- Put them in the smoker and let them cook/smoke until the chops reach an internal temperature of 140°-145°F for rare chops which takes 30-45 minutes depending on the size of your chops.
Thank you for the info – cant wait to try these tonight!!!
I tried venison steaks and was not impressed – I think I overcooked them :((
Looking forward to trying the chops your way tonight…..
Have you tried wrapping them in bacon?
I hope that your dinner was amazing! We feel that the key to good venison is always to cook it rare.
We have not tried wrapping them in bacon, although we have smoked chicken breasts wrapped in bacon and grilled burgers wrapped in bacon. Those were both delicious, so maybe we will have to give it a try, thanks for the suggestion.