Post by: lamrith on November 07, 2019, 12:31:09 PM
I am wondering if anyone has done a low-n-slow smoked backstrap? Most recipies I am seeing seeing are higher temps, 275*+ or grilled. From the few times I have had it, it is so tender maybe low n slow is not needed to make it tender like other meats? I am just wondering about getting some smoke flavor into it to accent the flavor.
Any specific wood anyone has tried? Red meats usually can handle strong wood flavors, but I do not want to overpower the natural flavor. maybe cherry&apple?
The one way I have had it is in roast form, Montreal steak seasoning, then high temp sear in cast iron skillet a few min on each side. It was heavenly. hoping to add some smoke then quick sear all sides.
I am not one of those touch a steak and know it is done type, never could get it right doing it that way, I always use a thermometer. What is a good finish temp on backstrap? I am seeing 130-150, so similar for beef, but what do you folks find is the sweet spot? I know my family does not like rare/"bloody", but solid pink should be perfect.
Post by: Practical Approach on November 07, 2019, 12:35:35 PM
Post by: WSU on November 07, 2019, 01:12:02 PM
Post by: lamrith on November 07, 2019, 01:15:53 PM
You'll want to be careful because there is no fat like the typical meat that you smoke. Brisket, ribs, pork butt, etc. all have a lot of fat and are smoked until well done.That was my other concern. I should probably do a reverse sear like I do a steak. 45min-1hr smoke then high temp sear to finish.
Post by: h20hunter on November 07, 2019, 01:17:40 PM
Post by: Pegasus on November 07, 2019, 01:22:08 PM
Post by: gallion_t on November 07, 2019, 01:55:31 PM
Post by: lamrith on November 07, 2019, 02:05:03 PM
Haventbdone backstrap, but have done tenderloin. I just did salt and pepper, smoked with hickory at 155* until the internal temp was 130*. That takes about 3 hours. I then did a quick pan search (only because I rant out of propane). Turns out fantastic. You get an even cook throughout and it picks up the smoke flavor really well. I wouldn't want to do a real long smoke though.Def not a long smoke, does not take long for meat to pickup smoke flavor and as mentioned I would not want to dry it out. You did a reverse sear type cook, which is what I do with my steaks and am thinking of doing with this backstrap.
Post by: B4noon on November 07, 2019, 02:23:34 PM
Post by: lamrith on November 07, 2019, 02:32:33 PM
Only way I do it now leave blackstrap whole wrap in bacon smoke on Traeger for an hour then turn up heat until internal temp is 129 can paint up with bbq sauce the last 10 minutes if desiredDo you put any rub on/under the bacon? Set the traeger to max temp for finish I take it?
Post by: B4noon on November 07, 2019, 02:44:32 PM
Post by: Alchase on November 07, 2019, 04:48:22 PM
If you want the smoke flavor maybe you can do a short smoke and then cook that backstrap on the grill. Not sure I would want to risk drying out the best cut of meat that you will get off an elk by smoking it.
:yeah:
Save the smoking for the tougher cuts.
Backstraps are tenderloins. If you want some smoke flavor. Put a smoke chip box inside your grill!
Post by: Twispriver on November 07, 2019, 06:06:03 PM
Post by: WapitiTalk1 on November 07, 2019, 06:18:11 PM
Post by: Alchase on November 08, 2019, 10:19:23 AM
I always take some deer backstrap and cut into 3/4" steaks, lightly season and smoke for about an hour with apple chips. Then I put it in jars with an onion slice, cover with au jus and can it in the pressure cooker. This meat is always saved for elk camp and it simply heated by removing the lid and placing the jar on the wood stove until heated. A pint jar per hunter makes for a quick and easy lunch or supper if we get back late. I'm a pretty popular guy when I break it out every year.That does sound awesome!
Mine would never make it that long. Usually end up grilling the backstraps wrapped in bacon, in camp over an open fire.
Post by: lamrith on November 10, 2019, 06:44:18 PM
Backstrap was in a 2#ish roast.
Seasoned with Mcormicks Montreal steak seasoning.
Set my little smoker to low, it was running 125-150*. I smoked the roast that way for 45min or so then pulled it and set grill to max.
Once it was over 500* I put the roast back on and grilled it like I have seen recommended. Took longer than I thought at high temp to get it done. Probably should have left it on a few min longer as it was a hair underdone in the center (pulled @125, was around 130* when cut). That said it was very good and the slight smoke added to the profile nicely. Steak seasoning seemed a bit overpowering.
Post by: Sutherland on November 15, 2019, 07:04:22 PM
Post by: jagermiester on November 18, 2019, 07:59:30 AM
Yummy :P
Post by: lamrith on November 18, 2019, 10:17:27 AM
Now you need to Sous Vide a chunk and then finish on a hot grill or cast iron pan with butter.I was eyeing those last week! I will leave that for a xmas present.
Yummy :P
Post by: jagermiester on November 18, 2019, 03:03:49 PM
Now you need to Sous Vide a chunk and then finish on a hot grill or cast iron pan with butter.I was eyeing those last week! I will leave that for a xmas present.
Yummy :P
Good Idea and tell whoever is buying for you to splurge and buy the Joule they are bad ass. Or buy your wife a Joule for Christmas and then use the heck out of it. 8)
Post by: kenzmad on November 18, 2019, 09:09:28 PM
Post by: lamrith on November 19, 2019, 09:18:14 AM
I was thinking Annova. What is it about the Joule that makes you recommend it?Now you need to Sous Vide a chunk and then finish on a hot grill or cast iron pan with butter.I was eyeing those last week! I will leave that for a xmas present.
Yummy :P
Good Idea and tell whoever is buying for you to splurge and buy the Joule they are bad ass. Or buy your wife a Joule for Christmas and then use the heck out of it. 8)
Post by: Magnum_Willys on November 19, 2019, 10:50:52 AM
https://www.amazon.com/gp/product/B07NVVG1C3 (https://www.amazon.com/gp/product/B07NVVG1C3)
Got this to simmer euro mounts but seems to work well. Brought Elk skull in cooler tub up to 190 max setting.
Post by: jagermiester on November 19, 2019, 11:28:31 AM
Post by: msg on November 21, 2019, 01:29:48 PM
Post by: cohocrazy on November 21, 2019, 04:10:45 PM
1 gallon water
3/4 cup salt
1/2 cup soy sauce1/4 cup worchestire sauce
1/2 cup brown sugar
1/2 cup molasses
1 tbs rosemary
2 tbs pepper
Brine a tenderloin for 2 hours minimum and a backstrap 4 - 6. I smoke it in my Bradley smoker at 225 until it reaches and internal temp of 130.