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Place venison directly on the smoker grates and place a leave-in meat thermometer in the thickest portion of the backstrap. Close the smoker lid and let it smoke for 2-4 hours. Keep an eye on the meat thermometer temperature reading and take the venison out of the smoker when the temperature reaches 135°F.
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Set your smoker (or oven) temperature to 225 degrees and place your tenderloin in the center. After the first 45 minutes of cooking, check your internal temperature. Check again every 15 to 30 minutes until you reach the desired internal temperature of 140-145 degrees.
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Flip it over and season the bottom as well. Step 3: Wrap bacon slices around each of the backstraps. I used four bacon slices for each piece. Secure the bacon with toothpicks. Step 4: Carefully place bacon-wrapped backstraps directly on the grill grate of the pellet smoker, seam side down.
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Step 1: Preheat a pellet smoker to 180-200 degrees F. Remove the backstrap from the brine and rinse under cold water. Step 2: Pat the meat dry with paper towels. Step 3: Place the meat on an oven-safe wire rack and loosely tent the meat with aluminum foil.
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Place the venison on the smoker and smoke for roughly 1 hour, or until the internal temperature reaches 128 to 132℉; keep in mind that it will raise another couple of degrees while resting. Remove and transfer to a cutting board. Allow the meat to rest for 8 to 10 minutes, then slice and serve. Note: Choose the centermost piece of the.
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Place a large cast-iron skillet over high heat. Add a tablespoon of a high smoke point cooking oil like grapeseed or peanut oil. Swirl the pan around to spread the oil. Once the oil begins to smoke, put the backstrap in the skillet. Allow the backstrap to cook for 1 minute without moving it.
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Season with AP rub and stuff with cream cheese mixture. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub. Place each backstrap on a wire cooling rack and set on the smoker. Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.
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To smoke deer neck or shoulder, set your smoker to 225°F and cook the meat for 4-5 hours uncovered. Then wrap it in foil and continue cooking for 2-3 hours. For lean cuts like the backstrap, cook at 275°F for around 2 hours and serve medium to rare with an internal temperature of 130°F.
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Preheat an outdoor grill to 500°F. Using tongs, remove the venison from the bag and place on the grill over direct heat. Grill for about 5 minutes per side or until internal temperature reaches between 120-135°F for medium-rare to medium. (*see note) Remove the backstrap from the grill to a cutting board.
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Smoke the Backstraps. When the coals are ready to cook, place the backstraps on the hot grate on the cool side of the opposite side, toss a large chunk of the pecan wood onto the coals, and cover the grill. Bring the temperature back up to 275 degrees F, using the vents to regulate the temperature.
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If smoking the backstrap, you need to use a reverse sear. Smoke the meat to about 5 degrees less than the desired temperature. Remove the meat from the smoker, and sear it on the grill or top of the stop to produce grill marks or a golden caramelized crust. Also Read: Ultimate Guide to Make Smoked Venison Meat.
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How to Smoke Venison Backstrap. Insert temperature probes into the steaks and set the temperature alert to 110 degrees. Place the steaks in the center of the grill to start the smoking process. When the thermometer reads 110 degrees (this will take about 10 - 15 minutes), remove backstraps from the smoker and set in warm place.
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Marinate the boned cubed meat for 24 hours in the marinade; line a tourtière pan or large cast iron pot with the first layer of pastry; add a layer of potatoes and some sliced onion; cover with a layer of game and one-quarter of the salt pork; repeat the process with the second kind of game; cover with the top crust; seal the edges using milk.
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Preheat thesmoker to 180° F, and add your favorite wood chips in the smoker. Put theseasoned venison on the cooking grate. Close the lid and monitor the internaltemperature through meat thermometer. Make sure the thermometer is inserted inthe thickest region of the backstrap. Smoking should take roughly 3 hours.
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Insert your smoker's probe or another good meat thermometer into the thickest part of the loin. Close the door or lid and try to keep it closed as much as possible. Smoke until the meat reaches 135°F internal temperature for medium rare. Depending on the thickness of your meat, this will take 2-4 hours.
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When you're ready to cook, remove the venison from the marinade, and rinse it off. Pat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker. Set and preheat your smoker to about 225 F degrees. Smoke the tenderloin for 1+1/2-2 hours, depending on the thickness of your meat.
