OK this was some really good eating folks.
I took some Deer Tenderloin and Marinated it in zesty Italian dressing and wine vinegar for about an hour.
Then I took a dry Rub made from Brown sugar, paprika, cayenne pepper, black pepper, chili powder, and a little salt. I rubbed it in real good and generously. If you want actual proportions email me at OuachitaOutdoorsMan@gmail.com
Then I wrapped it in Bacon.
Then I put it on my Smoker and let it cook for about 3.5 hours Until the internal temperature was about 140 degrees.
Trust me if you like smoked meat or venison you’ll love this
You can also check out the video I made showing the whole process at http://www.youtube.com/user/OuachitaOutdoorsMan?feature=mhee