Smoked backstrap, pheasant & quail

[kdxdude]

Backstraps from about a 50 lber, quail & pheasant from this past Friday's hunt. Enjoy! Good Luck & God Bless!!

 

[Southpaw]

Man that looks good!

 

[rsimms]

:grin: Yum Yum!

 

[MFBAB]

Looks delicious!

 

[BigAl]

What kind of smoker? Temp? Length of cooking time? Looks good.

 

[kdxdude]

What kind of smoker? Temp? Length of cooking time? Looks good.

Char-Broil SilverSmoker, 225-250 degrees, cook time was about 3 hrs, but you should go by internal temperature. 145 on backstraps & 155 on quail & pheasant. I use foil on the backstraps when they get near the desired internal temp. I accidentally dried some out too much once by not using foil. Once backstraps reach internal temp & you are ready to pull em off smoker. Place em in a cooler & let rest for 30 mins. Then take em out slice & serve.

 

[Pam]

that looks good!

 

[TennesseeRains]

Can't beat that!

 

[Yodel Dog]

kdxdude, check your pm

 

[LA man]

LOOKS YUMMY

 

[titansbuck]

what kind of sauce did you put on the backstraps?

 

[kdxdude]

what kind of sauce did you put on the backstraps?

Didn't put any sauce on straps. There was that much juice from being foiled. I did marinade in Moore's & some other seasonings for 24 hours before smoking though.

 

[kdxdude]

kdxdude, check your pm

Cleaned out my pm box. PM me again.

 

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