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Smoking back strap #8085343 12/11/20 05:36 PM
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CharlieCTx Offline OP
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I got a super smokin' deal yesterday on a used RecTec Pellet Smoker here in the Mound. My MB Electric will be quiet for a bit...

What are some comments on smoking deer backstrap? I have some sliced steaks and some mini-roasts I'll call them. Does it lend itself to a low and slow smoke or better hot and fast on a grill cook?

(General comment, I cooked some of this year's buck, smoked sausage I got from Clear Fork in Graham. I think it is some of the better deer sausage I've tasted. Much better than Cinnamon Creek.)

Thanks
Charlie


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Re: Smoking back strap [Re: CharlieCTx] #8085478 12/11/20 07:49 PM
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Cold smoke, don't let the hear get above 200°, don't let the IT of the back strap get past 135°. I live to smoke it until it gets around 120-125 then finish over the coals until it gets to temp.

No matter how you cook it, nothing higher than a IT of 135°.


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Re: Smoking back strap [Re: Herbie Hancock] #8086345 12/12/20 11:55 AM
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Originally Posted by Herbie Hancock
Cold smoke, don't let the hear get above 200°, don't let the IT of the back strap get past 135°. I live to smoke it until it gets around 120-125 then finish over the coals until it gets to temp.

No matter how you cook it, nothing higher than a IT of 135°.


Just like he says. Smoke low and slow. Pull it off at 120 and crank the temp up. Put it back on and sear it. Or finish on coals for a better seat.

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