How To Smoke Backstrap

Smoking Backstrap: A Delicious Way to Enjoy Venison

Backstrap, also known as loin or tenderloin, is a prized cut of meat from a deer, and smoking it is a fantastic way to enhance its natural flavors. Whether you’re a seasoned hunter or just a fan of venison, smoking backstrap can elevate your culinary skills and impress your friends and family with a mouthwatering dish. In this guide, we’ll walk you through the steps to smoke backstrap to perfection.

Choosing the Right Backstrap

Before you start smoking backstrap, it’s essential to select the right cut of meat. Look for a backstrap that is deep red in color, with a fine texture and minimal connective tissue. A fresh, high-quality backstrap will yield the best results when it comes to flavor and tenderness.

Preparing the Backstrap

Once you have the backstrap, it’s time to prepare it for smoking. Follow these steps to ensure your backstrap is ready for the smoker:

• Trim any excess fat or silver skin from the backstrap.
• Season the backstrap with your choice of dry rub or marinade. Common seasonings for venison include garlic, rosemary, thyme, and black pepper.
• Cover the seasoned backstrap and let it marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.

Setting Up the Smoker

Now that the backstrap is prepared, it’s time to set up the smoker for the perfect cooking environment. Follow these steps to get your smoker ready:

1. Preheat your smoker to a temperature of 225-250°F (107-121°C).
2. Add your choice of smoking wood, such as hickory, apple, or cherry, to the smoker box or wood chip tray.
3. Place a water pan in the smoker to help maintain moisture and prevent the backstrap from drying out.

Smoking the Backstrap

With the smoker prepped and ready, it’s time to smoke the backstrap. Follow these guidelines for a perfectly smoked backstrap:

• Place the seasoned backstrap on the smoker rack, making sure there is enough space between the meat pieces for the smoke to circulate.
• Close the smoker and let the backstrap smoke for approximately 1-1.5 hours, or until it reaches an internal temperature of 130-135°F (54-57°C) for medium-rare doneness.
• Monitor the smoker temperature throughout the smoking process, adjusting the heat as needed to maintain a consistent smoking environment.

Resting and Serving

Once the backstrap has reached the desired doneness, carefully remove it from the smoker and let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute within the meat, ensuring a moist and flavorful end result.

After resting, slice the backstrap against the grain into thin, even pieces and serve immediately. Smoked backstrap pairs wonderfully with a side of roasted vegetables, a fresh salad, or a creamy mashed potato dish.

Conclusion

Smoking backstrap is a delightful way to enjoy the rich, natural flavors of venison. With the right preparation and smoking techniques, you can create a tender, smoky masterpiece that will leave your taste buds craving for more. So, the next time you have a backstrap on hand, fire up the smoker and treat yourself to a delectable venison experience!