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Cooking Forum
Smoked Backstrap?
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<blockquote data-quote="DBLAARCHERY" data-source="post: 1633577" data-attributes="member: 6439"><p>Ok a proven method for sure...Low and slow...</p><p></p><p>I take a whole backstrap and rub mustard all over outside...Make sure to cut silver side off...Rub mustard on and add your favorite rub...I use kracker girl or Tony Sat...</p><p></p><p>make sure your fire is up to 200 and stays at 200 for the entire time...If it gets hotter you will dry it out...I usually cook for about 2 hours or until the center is at 150...Its all about the temp...</p><p></p><p>Tips for great meat off the smoker:</p><p></p><p>Make sure you start smoking meat at room temp...Do not throw it on cold...</p><p></p><p>When you are done smoking place in tin foil and place in cooler until it cools down enough to handle it...This allows the juices to re enter the meat...If you are scarred it dried out inject with beef bouillon as soon as you take it out and let sit as described...</p><p></p><p>To serve simply reheat for serving...</p><p></p><p>PS </p><p>I prefer a hind quarter roast for smoking...They are larger and turn out very tender...</p></blockquote><p></p>
[QUOTE="DBLAARCHERY, post: 1633577, member: 6439"] Ok a proven method for sure...Low and slow... I take a whole backstrap and rub mustard all over outside...Make sure to cut silver side off...Rub mustard on and add your favorite rub...I use kracker girl or Tony Sat... make sure your fire is up to 200 and stays at 200 for the entire time...If it gets hotter you will dry it out...I usually cook for about 2 hours or until the center is at 150...Its all about the temp... Tips for great meat off the smoker: Make sure you start smoking meat at room temp...Do not throw it on cold... When you are done smoking place in tin foil and place in cooler until it cools down enough to handle it...This allows the juices to re enter the meat...If you are scarred it dried out inject with beef bouillon as soon as you take it out and let sit as described... To serve simply reheat for serving... PS I prefer a hind quarter roast for smoking...They are larger and turn out very tender... [/QUOTE]
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Smoked Backstrap?
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