I have never had much luck smoking deer or elk. Meat is too dark and too lean. A good rub will liven it up. Elk loin is better grilled rare with salt/pepper, spritz with EVO.
My spaghetti sauce comes out differently every time I make a batch. Some of it really sucks
Me either. I never had much luck smoking loins of any kind. I like my loins seared and grilled rare or medium rare. Same with any other wild game chop or steak. I save my smoking for pork and poultry. I have smoked venison shoulder then finished it off tender by braising it on the smoker in a covered tin pan. That made some pretty good taco meat.
