I've got a venison backstrap marinating in dressing right now. Normally I'd pull it straight out of the bag, wrap it in bacon, and toss it on the smoker. Would it be better to dry the meat off before I wrap it in the bacon? Will the thick dressing interfere with the smoke process at all? Or is it no big deal?
Depends on how long it's marinating. If over night, I would dry first. If only for a couple hours, I would still dry and baste as it smokes. Just my 2 cents.