How To Smoke Backstrap In Orion Cooker

Smoking Backstrap in an Orion Cooker

Welcome to the ultimate guide on how to smoke backstrap in an Orion Cooker. If you’re a fan of tender, flavorful meat, then you’re in for a treat. Smoking backstrap in an Orion Cooker is a fantastic way to elevate this lean and delicious cut of meat to a whole new level of culinary perfection.

What You’ll Need

Before we get started, let’s gather the necessary ingredients and equipment:

• Backstrap (venison or pork)
• Orion Cooker
• Wood chips or chunks (hickory, apple, or cherry work well)
• Seasonings of your choice (salt, pepper, garlic, etc.)
• Meat thermometer
• Aluminum foil

Preparing the Backstrap

First, prepare the backstrap by trimming any excess fat and silver skin. This will help the smoke and seasonings penetrate the meat more effectively. Once trimmed, season the backstrap generously with your chosen seasonings. For venison backstrap, a simple seasoning of salt, pepper, and garlic works wonders. For pork backstrap, you can get creative with your favorite spice rubs.

Setting Up the Orion Cooker

Now it’s time to set up your Orion Cooker for smoking. Fill the charcoal ring with charcoal and light it according to the manufacturer’s instructions. Once the charcoal is hot and ashed over, add your wood chips or chunks to the charcoal. The Orion Cooker is known for its efficient use of wood and charcoal, providing a steady, consistent smoke for your backstrap.

Smoking the Backstrap

Once the Orion Cooker is up to temperature and producing a steady stream of smoke, it’s time to place the seasoned backstrap on the cooking grate. Close the lid and let the magic happen. The backstrap will slowly absorb the delicious smoky flavors while cooking to tender perfection.

Monitoring the Temperature

It’s crucial to monitor the internal temperature of the backstrap as it smokes. Use a meat thermometer to ensure that the backstrap reaches the desired level of doneness. For venison, aim for an internal temperature of 130-135°F for medium-rare. Pork backstrap should reach an internal temperature of 145°F for optimal flavor and texture.

Resting and Serving

Once the backstrap has reached the perfect level of doneness, carefully remove it from the Orion Cooker and wrap it in aluminum foil. Allow the meat to rest for 10-15 minutes. This resting period allows the juices to redistribute, resulting in a moist and flavorful final product. After resting, slice the backstrap against the grain and serve it as the star of your meal.

Conclusion

Smoking backstrap in an Orion Cooker is a fantastic way to showcase the natural flavors of this exceptional cut of meat. With the right techniques and a bit of patience, you can create a mouthwatering dish that will impress even the most discerning of palates. So fire up your Orion Cooker, grab a backstrap, and get ready to elevate your culinary game to new heights!

Happy smoking!