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Started By
Message
smoking a backstrap - tips
Posted on 2/14/17 at 10:15 am
Posted on 2/14/17 at 10:15 am
My buddy killed a deer on Sunday. He is giving me a backstrap and I want to smoke it Saturday along with boiling crawfish.
How does this sound... I was season it with the pantry spices like i normally do when I smoke meats. Then I was going to let it sit in a liquid marinade for two or so days.
Any smoking tips - temp and how long?
How does this sound... I was season it with the pantry spices like i normally do when I smoke meats. Then I was going to let it sit in a liquid marinade for two or so days.
Any smoking tips - temp and how long?
7
Posted on 2/14/17 at 10:23 am to LSUvegasbombed
Some people have done it. I feel like you have a great chance to ruin it. Deer is so damn dry that you can over cook and dry it out in a smoker in no time
Posted on 2/14/17 at 10:37 am to mylsuhat
quote:
I feel like you have a great chance to ruin it
This.
Posted on 2/14/17 at 10:37 am to LSUvegasbombed
Make sure you have a digital thermometer inside of it the whole time and pull it 5° prior to its final temp. Wrap it in foil for at least 20 minutes after you pull it. This will rest it and the temp will continue to rise the extra 5° while it sits.
Posted on 2/14/17 at 11:03 am to Tygerfan
i actually wasnt planning on smoking it to the final temp
i was just going to to smoke it for 3\4ths of the cook time... i wanted to enhance the flavor with some smoke
i was just going to to smoke it for 3\4ths of the cook time... i wanted to enhance the flavor with some smoke
Posted on 2/14/17 at 11:08 am to LSUvegasbombed
what is the desired temp for backstrap anyways?
Posted on 2/14/17 at 11:17 am to LSUvegasbombed
If you have the time,make a simple brine and brine it overnight. That should help retain some moisture,145 is the maximum temp you want to bring it to
This post was edited on 2/14/17 at 11:20 am
Posted on 2/14/17 at 11:17 am to LSUvegasbombed
Do a reverse sear on it. Smoke it at 200-250 until internal temp around 120. Then sear it until crispy.
Posted on 2/14/17 at 11:42 am to LSUvegasbombed
quote:where was he hunting in February?
My buddy killed a deer on Sunday.
quote:dont
Any smoking tips
Posted on 2/14/17 at 11:50 am to LSUvegasbombed
Cold smoke it and then sear the outside on the grill. Low and slow is not your friend on this cut.
Posted on 2/14/17 at 11:58 am to LSUvegasbombed
Posted on 2/14/17 at 12:11 pm to tigerfoot
quote:
where was he hunting in February?
Deer season went until February 10 where I hunt in AL. . . Sunday would have still been too late there
Posted on 2/14/17 at 12:23 pm to jchamil
I always only reverse sear or pound it out and fry
Posted on 2/14/17 at 12:30 pm to The Levee
it was in Ark
had to ask my friend who actually got the backstrap from the guy.
Apparently season is still going on
I am going to put it on the smoker and smoke for a couple hours then sear it afterwards
I will report back
had to ask my friend who actually got the backstrap from the guy.
Apparently season is still going on
I am going to put it on the smoker and smoke for a couple hours then sear it afterwards
I will report back
This post was edited on 2/14/17 at 12:31 pm
Posted on 2/14/17 at 12:42 pm to LSUvegasbombed
You can smoke a backstrap with good results easily. Just watch your internal temp. Wrapping in bacon is good too but not necessary. Even better would be to smoke to about 125deg then sear the shite out of it.
Posted on 2/14/17 at 12:45 pm to LSUballs
i have an electric smoker - the red rocket
set at 225 and cant adjust
i will watch the internal temp.
Do you know how long it will take to get around 115-120?
set at 225 and cant adjust
i will watch the internal temp.
Do you know how long it will take to get around 115-120?
Posted on 2/14/17 at 1:06 pm to LSUvegasbombed
shite probably not much more than an hour. Depending on how big a strap it is of course.
Posted on 2/14/17 at 1:08 pm to Coater
quote:
sous vide
i do have one
maybe i should SV it
Posted on 2/14/17 at 2:55 pm to LSUvegasbombed
quote:
How does this sound... I was season it with the pantry spices like i normally do when I smoke meats. Then I was going to let it sit in a liquid marinade for two or so days.
You left out....going to smother it with cheap Ketchup when served.
My tip...Don't
Posted on 2/14/17 at 3:48 pm to LSUvegasbombed
quote:
maybe i should SV it
Yes and please post pictures! I want to know if I should get one.
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