Anyone have tips or experience with smoking venison backstrap? I’ve always grilled them but thought I’d try something different this time around. Was thinking marinate, dry rub and wrap in bacon then smoke at 225 with apple and/or mesquite. I have an electric smoker so can easily regulate the temperature and use a thermometer so cook to temperature. Just have never tried and don’t want to ruin it and especially on game day! TIA

4 ...

Report Post

Posted by 4LSU2

Member since Dec 2009

37347 posts

Posted on 11/3/17 at 8:09 pm to BayouBoy88

It is ok. I suggest smoking to an internal temp of 135 or so. Anything more and you've ruined the strap. This won't take long with an electric smoker. Cook to the internal temp, not a specific duration and trust the meat probe.

0 ...

Report Post

Posted by LSUballs

RayVegas LA

Member since Feb 2008

37837 posts

Posted on 11/3/17 at 8:55 pm to BayouBoy88

Yes. Do it like you have planned and it will be great. I'd pull it about 125deg in the fat part though. That will put it around 135 in the tail. Let it rest covered up for at least 15 minutes then slice it thin as you can. A little hot mustard to smear on it. Lawd

This post was edited on 11/3/17 at 8:56 pm

1 ...

Report Post

Posted by Earthquake 88

Mobile

Member since Jan 2010

3018 posts

Posted on 11/4/17 at 9:11 am to BayouBoy88

It’s okay that way. Looks like you are on the right path. Like others stated above just don’t overcook it.

I cooked some backstrap the other night. Cut each piece about 1” thick, beat them with a meat tenderizer until they were flat then rolled them up in cream cheese and sliced fresh jalapeño, wrapped them in bacon secured with toothpicks, and grilled over high heat until that bacon was pretty crispy. I like this method better for backstrap than smoked venison loin.

This post was edited on 11/4/17 at 9:13 am

3 ...

Report Post

Posted by tigerdup07