Ingredients:
½ cup espresso coffee, ground fine
½ cup semi-sweet cocoa
2 tablespoons salt
1 teaspoon ancho chili powder
1 teaspoon fresh ground black pepper
2 pounds venison back strap

Directions:
Combine all ingredients except the venison and mix well. Rub the mixture on the venison one hour before smoking.
Smoking and Holding
Ingredients:
2 quarts vegetable oil
4-quart cooler or small ice chest that holds 6 pack of sodas
Probe meat thermometer
Stovetop smoke

Directions:
Smoke the venison over high heat in the smoker until the internal temperature reaches 130 degrees. This will take about 15 to 18 minutes. In a saucepan, warm the oil to 140 degrees. Pour the warm oil into the cooler.
Submerge the venison into the oil. This will hold the back strap at a perfect medium rare for hours.