OT. Smoker advice

[Tbankerdog]

I just got an ancient smoker from my dad this evening. Tried salmon and it was good, but I'm hoping a fellow SPer can give some advice on smoking a back strap of a deer.

To make it MSU related, we will smoke Ole Miss in November.

 

[Uncle Ruckus]

I thought this thread was going to be something entirely different.

 

[tenureplan]

switch to vaping

nm

 

[GuvmintDawg]

I'm hoping a fellow SPer can give some advice on smoking a back strap of a deer.

Will probably need to wrap it in bacon or it will dry out very quickly, hard to smoke deer because its such a lean meat. I've never smoked backstrap, but if I were to give it a try I'd probably marinade in something overnight(allegro, etc.), rub it down with a wild game rub, wrap in bacon, and smoke at 225 to internal temp around 140.

 

[DerHntr]

The backstrap is a lean and real high quality piece of meat. I wouldn't smoke it. The only large piece of red meat I like to smoke is a fatty *** brisket.

 

[Optimus Prime 4]

I smoked a chuck roast and it was fantastic. Pull it off at the right temp and it's great for sammich meat.

 

[DerHntr]

I smoked a chuck roast and it was fantastic. Pull it off at the right temp and it's great for sammich meat.

If done right I can see a roast cooked that way being good. I'd still rather have brisket for a sandwich and would never do a Backstrap for sammiches (not that you suggested he do so).

 

[Seinfeld]

I can't speak for back strap, but my prediction is that your dad just opened pandora's box and you will be asking for an updated smoker for Christmas.

 

[Optimus Prime 4]

But if you've only got two hours vs. 12, the roast is great

I'd never thought of it and saw it on a forum. I think I'm trying a turkey breast this weekend

View attachment 927

 

[Seinfeld]

I did the same think a couple months ago. My issue was that I really wanted to do a brisket, but my butcher wouldn't sell me anything but the 15 lb packer. I didn't need nearly that much meat, so he suggested to just do chuck roast. I hadn't heard of anyone mentioning that up that point, but it was incredible.

On mine, I went ahead and let it soak for 24 hrs in a brine/marinade, I rubbed it just like a pork shoulder the morning that I cooked it, and then I let it cook at 220 for about 5 hours with bacon laid across the top. By the time it was done, I cut it as if it were brisket we made some great sandwiches.

One thing I haven't quite figured out, though, is the dripping au jus. I think I used too much of the drippings in my last batch, so it was just way too powerful. Anyone have a can't miss formula?

 

[DerHntr]

I'd never thought of it and saw it on a forum. I think I'm trying a turkey breast this weekend

View attachment 927

Turkey breast is awesome. I smoke wild turkey regularly. For wild, a basic brine is needed.