smoked backstrap

[Tommy_V]

Thinking about smoking some whole backstraps.

Ideas I have gathered from other recipes:

inject with marinade
Lightly season with rub
insert some jalapeno slices throughout
wrap in bacon
smoke @ 225ish for 4-5 hours

Anyone got anything that sounds better?

[Double 02]

There is a shrimp and crabmeat stuffed backstrap recipe on here that I am going to try. It sounds delicious.

[BiteEmNBeatEm]

i gota try this one

[GR5]

Don't dry it out and it will be great

[cosmiccowboy]

Before you try all that other stuff just try splashing with worcestershire and using a good dry rub, smoking at 215, and pulling it off at a center temp of 145. Venison should taste like venison. You won't be disappointed.

[cosmiccowboy]

Oh yeah...cut your backstraps in half. The thin end will cook faster and will end up overdone if you don't pull it off sooner...

[Bowtech2004]

Stuff with boudin, wrap with peppered bacon, cook on hot wood fired grill turning until bacon is crispy all the way around, very important to wrap loosely in foil and rest for 10 min. If you want mop with fav BBQ sauce at the very end of cooking.

[mharris1]

what cosmiccowboy said.

[Tommy_V]

Well, I ended up cooking 3 whole straps and did 2 with cream cheese in the middle wrapped in bacon. The other one I just inserted the jalapenos and wrapped it in bacon.

I served all of this up to people who aren't accustomed to eating venison, and did not have any leftovers. It was really good. I cooked it at 225 for about 3.5 hours to get it to the right internal temp. I was really impressed with it. I sprayed it every once in a while with beer/vinegar mixed to help keep it from drying out.

[BMatthys]

I the ones I have done I rubbed down with cavenders, and zesty italin dressing and let them set in frigrator for 24 to 48 Hr's and smoke them for about two to three Hrs, not so long that they dry out

[Mrs. JS]

Stuff with boudin, wrap with peppered bacon, cook on hot wood fired grill turning until bacon is crispy all the way around, very important to wrap loosely in foil and rest for 10 min. If you want mop with fav BBQ sauce at the very end of cooking.

YES!!! I have this recipe, very good!!!!