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Smoked Venison Backstrap

Smoked Venison Backstrap

Delicious Smoked Venison Backstrap you can try at home.
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Prep Time 15 minutes
Cook Time 2 hours
Brining Time 3 hours
Total Time 5 hours 15 minutes
Cuisine American
Servings 14
Calories 184 kcal

Equipment

Ingredients
  

  • 3-4 lb  venison loin (one piece)
  • 2 tsp Kosher Salt
  • 1 tsp Cracked Black Pepper
  • 2 tbsp Minced Garlic Granulated
  • 1 tbsp Onion Powder
  • 2 tbsp Brown Sugar
  • 2 tsp Smoked Paprika
  • 1 tbsp Chili Powder
  • 2 tsp Mustard Powder

Instructions
 

  • Prepare venison backstrap by trimming any silver skin or excess fat.
  • Rinse, pat dry, and place in a covered bowl or container
  • Combine all ingredients for the seasoning rub and coat the entire venison backstrap.
  • Place in the refrigerator for 3 hours to allow the seasoning mixture to penetrate the meat. (Note: the longer you allow it to sit, the more flavorful it will be, this can be done overnight as well)
  • When you're ready to smoke the meat, preheat the smoker to 180°F
  • 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.
  • When the meat is done, tent the meat with foil and let it rest for 15 minutes. Serve and Enjoy!

Nutrition

Calories: 184kcal