Bacon Wrapped Venison Backstrap

[mmiaff3666]

Just completed my first smoke of bacon wrapped backstrap in my new #2. I soaked the venison backstraps in a 50/50 brine solution of salt & sugar for 4 hours. After soaking I removed them from the brine and allowed them to come up to room temperature. I rubbed them with Jeff's Naked Rib Rub and wrapped them in bacon. I put 4 ounces of hickory in the smoker box, filled Miss Lilly's Flavor Savor with apple juice, and smoked them at 225° until the internal temperature on my Maverick ET-733 reached 140°. This by far is the best backstrap I have ever eaten. The kids said it was phenomenol and are already asking when I' m making it again. Give it a try, you won't be disappointed.

 

[DivotMaker]

Sounds awesome, Matt!  Pictures would give us something to drool over, though!

 

[mmiaff3666]

Tony I appologize for not posting pics. Next time I make them I will post pics. The backstraps disappeared to quickly to get a pic this time!

 

[DivotMaker]

You're new, Matt, so you get a "pass" this time. ;D  We do love pics around here!

 

[allmann]

I know this is an old post, but do you remember a round about time it took to get to the desired temp?

 

[DivotMaker]

Matt??  You still there?  We haven't heard from you in awhile!  Come back, Matt!   Kevin, we haven't heard from this poster since 1/11/15, so he may not be around.  Walt would definitely know the answer you're looking for!