Deer Backstrap Recipes Smoker. The backstrap is cut from the top of the deer located on each side of the spine. Venison backstrap recipe « reply #3 on:

Smoked Venison Backstraps Wrapped In Bacon {Pecan Wood No
Smoked Venison Backstraps Wrapped In Bacon {Pecan Wood No from www.themountainkitchen.com

The backstrap is cut from the top of the deer located on each side of the spine. Cook until internal temperature reaches 130 degrees or your desired doneness. I placed some sausage directly over the backstrap so any drippings would fall on the backstrap.

Smoked Venison Backstrap Archives Howtobbbqright Smoked Venison Tenderloin Miss Allie S Kitchen Stuffed Venison Backstrap Grilled Deer Recipe Smoked Venison Backstrap Recipe Cleverly Simple

Don’t cook it to medium, if you want your smoked venison tenderloin to be nice and juicy! Smoked venison backstrap (loin) recipe | bradley smokers new www.bradleysmoker.com when ready to smoke (smoker pre heated to 200 f) remove backstrap from bag and drain in colander. I placed some sausage directly over the backstrap so any drippings would fall on the backstrap.

See also  How To Dial An Extension Directly

Drizzle With The Evoo And Let Sit For One Hour Turning Occasionally.

The backstrap is cut from the top of the deer located on each side of the spine. Set and preheat your smoker to about 225 f degrees. Rest, carve and enjoy the smoked venison backstraps.

Use Tooth Picks To Secure.

After about 3 1/2 hours in the smoker check core temp of meat, 160 f will render a medium and very delicious and tender cut of meat. Get the smoker going and have it at the target temperature before you add the meat. The internal temperature should be at 130 f for rare (or 140 f for medium rare).

Dutch Oven Sourdough Bread Recipe Easy Easy Dinner For 6 Guests Easy Company Dinner Recipes

Allow the backstraps to rest at least 10 to 20 minutes before cutting. Season with the ap rub and stuff with the cream cheese mixture. This smoked venison tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker.

Smoked Venison Backstrap (Loin) Place The Back Strap On The Bottom Rack Of The Bradley Smoker With The Water Pan On The Heat Diffuser, Full Of Water.

I make this in my traeger wood pellet smoker, but you could do this in any smoker. Click on the ribs for our time tested and proven recipes! Cook until internal temperature reaches 130 degrees or your desired doneness.