Electric smoker backstrap input

[Extremebowman]

I scored one of those upright electric smoker deals last week. I'm going to smoke a backstrap sunday and see how it turns out.

I've never done it or used an electric smoker so any advice is appreciated. What I've read so far is to set temp at 225 and start checking internal temp after about an hour. Get it to 140, wrap in foil and let it sit for 30 minutes or so. I've also heard to wrap it in bacon to preserve moisture, but wouldn't that "insulate" it from the smoke flavor? Should I crust it with peppercorn, rub etc? What wood chips should I use?

I mainly got it for making jerky, but I might as well put it to work as much as I can

Thanks in advance!

[OBU13DAD]

I like my backstrap too much to try it in the electric smoker I might try a pork tenderloin before I tried the backstrap. IMO

[Dale Moser]

Risky... Put some liquid in the steam tray hootus. I think I'd at least cover part of it with bacon.

[Smart]

The smoke will penetrate the bacon and give the backstrap a smokey taste. Cross cut it with the bacon and you'll have all the smoke you want. Note the smoke ring on the backstrap.

Stuffed with cream cheese and boudain

[Extremebowman]

Is that out of an electric Jason? I thought about soaking the chips to try and get some humidity in the box Dale, don't know if that works though?

[OBU13DAD]

The smoke will penetrate the bacon and give the backstrap a smokey taste. Cross cut it with the bacon and you'll have all the smoke you want. Note the smoke ring on the backstrap.

Stuffed with cream cheese and boudain

Now that looks tasty!!

[Cajun Blake]

The smoke will penetrate the bacon and give the backstrap a smokey taste. Cross cut it with the bacon and you'll have all the smoke you want. Note the smoke ring on the backstrap.

Stuffed with cream cheese and boudain

I approve Hero

[R Dubya]

I like my backstrap too much to try it in the electric smoker I might try a pork tenderloin before I tried the backstrap. IMO

X2

[krisw]

I can't see anything. I feel like Ray Charles.

[duckmanep]

without bacon, it's gonna be dry....

[Smart]

Is that out of an electric Jason? I thought about soaking the chips to try and get some humidity in the box Dale, don't know if that works though?

No but just keep the chips stocked up and you'll be fine.

[Richard M.]

Definitely wrap it in bacon. I also inject it with Creole butter. I've done several in mine same as I do pork loin. The pork loin comes out way better though. Straps to me are better fried or grilled.

[krisw]

I can see clearly now. Looks good

[Extremebowman]

Would soaking it in a brine overnight help?

[Leftridge]

Would soaking it in a brine overnight help?

Worked great for me.. see my thread from today..