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Smoked bone-in back strap #8487943 12/27/21 06:01 PM
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ChadTRG42 Online Happy OP
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I smoked a bone-in back strap on Sunday. It turned out pretty good. I injected it with some butter with garlic, salt and pepper, and coated it in butter. I smoked it with bacon over the top of the back strap. I smoked it at about 250-275 degrees for about 2+ hours. I pulled it off once the internal temp was at 135 and 138 degrees in multiple spots in the meat. I let it rest in a cooler for about 30 minutes while we were cooking other items for dinner. It turned out very nice. My wife and daughter still like back strap steaks better, but I thought it was pretty good.
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Re: Smoked bone-in back strap [Re: ChadTRG42] #8487972 12/27/21 06:26 PM
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Very nice.

Re: Smoked bone-in back strap [Re: ChadTRG42] #8488047 12/27/21 08:08 PM
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Nice! Looks good! I like the injecting idea.

I recently tried the backstrap bone in, but with the tenders, too...my buddy calls it "the saddle".

Mesquite smoked for 2.5 hours and and then in venison/ham broth overnight on low in the oven. Oven was old and the lowest oven setting was a bit too high. Cooked it a little more than I wanted it. But still tasty.


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Re: Smoked bone-in back strap [Re: ChadTRG42] #8488133 12/27/21 09:54 PM
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Re: Smoked bone-in back strap [Re: ChadTRG42] #8488153 12/27/21 10:21 PM
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Looks great. Most are boneless.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Smoked bone-in back strap [Re: ChadTRG42] #8488189 12/27/21 11:02 PM
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Dang, that looks great! food


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Re: Smoked bone-in back strap [Re: ChadTRG42] #8488287 12/28/21 01:30 AM
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Nice!!! up


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Re: Smoked bone-in back strap [Re: ChadTRG42] #8488968 12/28/21 10:20 PM
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food


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Re: Smoked bone-in back strap [Re: ChadTRG42] #8488994 12/28/21 10:42 PM
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Wow,looks awesome!

Re: Smoked bone-in back strap [Re: Superduty] #8490199 12/30/21 01:03 AM
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Originally Posted by Superduty
Wow,looks awesome!


Bobby Barnett

Re: Smoked bone-in back strap [Re: ChadTRG42] #8497563 01/07/22 02:56 PM
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yep, done that too but pulled at 125 and let rest as it climbs up a bit in temp

I think I prefer bacon wrapped individually as well...

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