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Off Topic TN Forums
Cooking Forum
Smoked Backstrap & Tenderloin
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<blockquote data-quote="Specializedjon" data-source="post: 5254896" data-attributes="member: 20193"><p>Agree Mick. I smoke with just regular old post oak wood as my base fire, then added a few chips of cherry (all I had) the first hour...nothing crazy, just 3-4 small chunks. Not sure if that's the preferred wood for flavoring backstrap but it worked. For me, the back was the key. 2x 12" strips of backstrap with 3 pcs. of bacon on each. Can't go wrong with bacon <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p></blockquote><p></p>
[QUOTE="Specializedjon, post: 5254896, member: 20193"] Agree Mick. I smoke with just regular old post oak wood as my base fire, then added a few chips of cherry (all I had) the first hour...nothing crazy, just 3-4 small chunks. Not sure if that's the preferred wood for flavoring backstrap but it worked. For me, the back was the key. 2x 12" strips of backstrap with 3 pcs. of bacon on each. Can't go wrong with bacon ;) [/QUOTE]
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Smoked Backstrap & Tenderloin
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