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Started By
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Smoking a backstrap today, tips?
Posted on 5/22/21 at 8:49 am
Posted on 5/22/21 at 8:49 am
First time smoking a backtrap today, any special tips or techniques I need to know.
I'm thinking 225, mesquite, internal temp of 140. Water in the tray or not?
Thanks guys
I'm thinking 225, mesquite, internal temp of 140. Water in the tray or not?
Thanks guys
7
Posted on 5/22/21 at 9:08 am to TheCurmudgeon
You sure about 140?
Posted on 5/22/21 at 9:43 am to TheCurmudgeon
What kind of smoker? Mesquite is a strong flavor imo. I'd do hickory or pecan for the backstrap. Yes to the water in the tray but for the short amount of time the strap will be on the smoker I'd get the water boiling before I put it in the smoker pan.
140 is a bit high for my preference but if that's what you like, go for it. On strap I'm a 125-128 kinda guy.
140 is a bit high for my preference but if that's what you like, go for it. On strap I'm a 125-128 kinda guy.
Posted on 5/22/21 at 10:18 am to GeauxTigers0107
I read 140 somewhere. 125-128 it is then.
How long does it usually take to get there?
How long does it usually take to get there?
Posted on 5/22/21 at 10:21 am to TheCurmudgeon
I find backstrap too lean for smoking unless you wrap it in bacon.
Posted on 5/22/21 at 10:33 am to TheCurmudgeon
Good luck! Post a pic
Posted on 5/22/21 at 11:04 am to TheCurmudgeon
I typically use the smoker for a reverse sear. You get a hint of smoke and the crust. I take it to about 100 internal and put on butter or tallow and insane high heat to finish at 125-130 and let it rest for 5-10 minutes.
Posted on 5/22/21 at 11:18 am to TheCurmudgeon
I wouldn't smoke it for too long, a cut like that doesn't need a collagen breakdown like ribs or brisket or a butt, and you can definitely put too much smoke in it. If you are just using charcoal it should be fine, but if you cook with wood only like I do you need to watch out for too much.
Posted on 5/23/21 at 2:16 pm to calcotron
Came out great, used hickory and took it off at internal temp of 130, wrapped in foil and let it sit about 30 minutes before slicing it.
Thanks for the suggestions.
Thanks for the suggestions.
Posted on 5/23/21 at 2:27 pm to TheCurmudgeon
Smoke to 120. Let rest. Sear the piss out of it
Posted on 5/23/21 at 5:53 pm to TheCurmudgeon
No pics so I guess it’s nothing but memories!
Posted on 5/24/21 at 10:08 pm to GCTigahs
quote:
No pics so I guess it’s nothing but memories!
No I don't really do pics here, but every thin slice was eaten.
Posted on 5/25/21 at 11:14 am to TheCurmudgeon
This board will tell you differently, but I would fry it. Fried backstrap is great. Grilled/smoked rare backstrap is still good, but it aint as good as steak
But if you are set on doing it I would pull it at 115-120. I sometimes smoke the hams and thats when I pull it. I also lather the son of a bitch in lard before smoking
But if you are set on doing it I would pull it at 115-120. I sometimes smoke the hams and thats when I pull it. I also lather the son of a bitch in lard before smoking
This post was edited on 5/25/21 at 11:15 am
Posted on 5/25/21 at 11:17 am to lsupride87
You smoke deer hams? I'm interested in trying that. I'm guessing you smoke it to rare/med rare then shave it like roast beef? Bone in or boneless?
Posted on 5/25/21 at 11:23 am to AyyyBaw
quote:bone in
You smoke deer hams? I'm interested in trying that. I'm guessing you smoke it to rare/med rare then shave it like roast beef? Bone in or boneless?
Smoke very low temp at like 200-225
Like I said rub the piss out of it with beef lard before putting on smoker
pull it at 120 internal, Cut like roast beef
This post was edited on 5/25/21 at 11:25 am
Posted on 5/25/21 at 11:33 am to LSUballs
quote:
Smoke to 120. Let rest. Sear the piss out of it
Pretty much this. Anything over that is overcooked by the time it's said and done. Backstrap is like shrimp. If you just stare at it too long it's overcooked.
Posted on 5/25/21 at 11:45 am to LSUballs
quote:
Smoke to 120. Let rest. Sear the piss out of it
I was gonna say 105 then sear. I like backstrap still grunting tho.
Posted on 5/25/21 at 8:14 pm to lsupride87
The best backstrap I've ever had was fried but it was put through one of those hand crank meat tenderizers. Actually bought one myself because of that night.
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