How To Smoke Backstrap In An Electric Smoker

Delicious and Tender: Smoking Backstrap in an Electric Smoker

Welcome to the wonderful world of smoking backstrap in an electric smoker! If you’re a fan of tender, flavorful meat, then you’re in for a treat. Backstrap, also known as venison loin, is a prized cut of meat that is perfect for smoking. In this guide, we’ll walk you through the steps to achieve mouthwatering, perfectly smoked backstrap using an electric smoker.

Choosing the Right Backstrap

Before you start smoking your backstrap, it’s important to choose the right cut of meat. Look for a backstrap that is deep red in color with a thin layer of fat on the outside. The fat will help keep the meat moist and add flavor during the smoking process. If you have the opportunity to hunt your own venison, even better!

Preparing the Backstrap

Once you have selected the perfect backstrap, it’s time to prepare it for smoking. Follow these simple steps:

1. Trim any excess fat from the backstrap, leaving a thin layer to enhance flavor and moisture.
2. Season the backstrap with your favorite dry rub or marinade. Popular choices include garlic, rosemary, thyme, and black pepper.
3. Cover the seasoned backstrap and let it sit in the refrigerator for at least an hour to allow the flavors to penetrate the meat.

Setting Up Your Electric Smoker

Now that your backstrap is ready, it’s time to fire up the electric smoker. Follow these steps to get your smoker ready for the main event:

1. Fill the smoker’s wood chip tray with your preferred wood chips. Hickory, apple, or cherry wood chips are popular choices for smoking backstrap.
2. Preheat the smoker to a temperature of 225°F (107°C).

Smoking the Backstrap

With the smoker preheated and the backstrap prepared, it’s time to start smoking. Follow these steps to achieve perfectly smoked backstrap:

1. Place the seasoned backstrap on the smoker’s grates, making sure there is enough space between each piece for the smoke to circulate.
2. Close the smoker and let the backstrap smoke for approximately 1.5 to 2 hours, or until it reaches an internal temperature of 140°F (60°C) for medium-rare or 150°F (65°C) for medium doneness.
3. Monitor the smoker’s temperature throughout the smoking process, adjusting the heat as needed to maintain a consistent level of smoke.

Resting and Serving

Once the backstrap reaches the desired level of doneness, carefully remove it from the smoker and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful end product. After resting, slice the backstrap against the grain and serve it with your favorite sides, such as roasted vegetables or a fresh salad.

There you have it! With these simple steps, you can enjoy the delicious and tender flavor of smoked backstrap right in your own backyard. Whether you’re a seasoned smoker or new to the world of smoking meats, this guide will help you achieve mouthwatering results every time. So fire up your electric smoker, grab a backstrap, and get ready to impress your friends and family with your newfound smoking skills!