Backstrap on smoker/grill recipe

Cook on a grill like a steak. Rare is best. Will be a bit bloody but very tasty. If you like your meat well done, find another way.

Salt and pepper, sometimes I put just a few drops of olive oil on the outside and smear it around evenly. Grill to medium rare (I like a cherry wood fire), set on top of a pat of garlic butter.

I've had good results with this recipe
LINK

Backstrap Roast
Olive oil
Spice Rub:
¼ cup kosher salt
¼ cup black pepper
¼ cup smoked paprika
1 tablespoon brown sugar
1 tablespoon granulated sugar
2 tablespoon dried thyme
2 tablespoon garlic powder
1 tablespoon onion powder
Butchers twine
1-2 sticks unsalted butter


Using:
Smoker
Skillet
Oven

I cover the backstrap in olive oil and liberally apply the spice mixture.

Tie with butchers twine to compress into a roast and let it sit at least overnight in the fridge.

I'll smoke the backstrap at 200F-250 for 2-3 hours, flipping every 30-45 minutes and thoroughly applying unsalted butter to the top after flips. Check the internal temp of the backstrap throughout to avoid over cooking.

I'll pull the backstrap after a couple hours of smoking, sear all sides in a hot oiled skillet, then finish in a 350F oven. Once the internal temp reaches 130F,pull from heat to rest the meat under tented foil before slicing and serving.