Smoked Backstrap?

[lamrith]

Well now that I have finally gotten my 1st job done and have elk in the freezer it is time to start enjoying it! 

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.

[Practical Approach]

I haven't smoked back strap, but I have smoked marinated deer steaks while smoking something else.  I wasn't sure how it would turn out, but it was great.  It did not take too long to cook, so you really have to watch it close if you like your steak less than medium.  It didn't take long to get the smokey flavor which was all I was after.

[WSU]

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. 

[lamrith]

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.

[h20hunter]

My thought.....week long pastrami brine tgen smoke with pecan until done throughout....vac pac and seal for 24 hours, slice and eat with cheese, cold beer, maybe some picke slices.

[Pegasus]

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.

[gallion_t]

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.

[lamrith]

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.

[B4noon]

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 desired

[lamrith]

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 desired

Do you put any rub on/under the bacon?  Set the traeger to max temp for finish I take it?

[B4noon]

Usually a little Montreal steak under the bacon and yes after smoke crank traegar to high 129 internal temp will keep it a rare to medium rare finish

[Alchase]

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.

 

Save the smoking for the tougher cuts.
Backstraps are tenderloins. If you want some smoke flavor. Put a smoke chip box inside your grill!

[Twispriver]

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.

[WapitiTalk1]

Nnnnnnnoooooooooo. Back straps are for burning on a grill, not for putting in a smoker like a common chunk of jerky.  Just teasing; I’m sure it’ll be good.

[Alchase]

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.

[lamrith]

Went pretty well actually.

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.

[Sutherland]

Now I'm hungry! Great recipes everyone!

[jagermiester]

Now you need to Sous Vide a chunk and then finish on a hot grill or cast iron pan with butter.
Yummy 

[lamrith]

Now you need to Sous Vide a chunk and then finish on a hot grill or cast iron pan with butter.
Yummy 

I was eyeing those last week!  I will leave that for a xmas present.

[jagermiester]

Now you need to Sous Vide a chunk and then finish on a hot grill or cast iron pan with butter.
Yummy 

I was eyeing those last week!  I will leave that for a xmas present.

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. 

[kenzmad]

Hmm. I thought backstraps and tenderloins were for breakfast only. Learn something every day

[lamrith]

Now you need to Sous Vide a chunk and then finish on a hot grill or cast iron pan with butter.
Yummy 

I was eyeing those last week!  I will leave that for a xmas present.

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. 

I was thinking Annova.  What is it about the Joule that makes you recommend it?

[Magnum_Willys]

Only $49.   Gourmia GSV115 - Immersion Compact Sous Vide Pod with LED Display - Digital Timer - Accurate Cooking - 800 Watts - Recipe Book Included by Gourmia

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. 

[jagermiester]

The Joule will heat a large amount of water so you can do a large piece of meat like a prime rib or a bone in ham. Also you control it through your phone so you can leave the house and turn it on and off and change the heat from work or whatever it’s super easy to use. I received it as a gift and I absolutely love it.

[msg]

I am sure it is good but no better than any other cuts once canned. I canned a lot of deer and elk and it is all very good. I like to save unsteaked logs for the grill and bite sized over an open fire !

[cohocrazy]

I've smoked backstrap and tenderloin with good success using the following brine:
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.