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<blockquote data-quote="lafn96" data-source="post: 5760353" data-attributes="member: 22826"><p>When smoking anything, it's strongly suggested to take the meat out of the fridge for at least an hour prior to putting on the smoker. Also strongly suggest getting a bluetooth thermometer so you can see on your phone what the smoker and meat temps are.</p><p></p><p>Reverse seared steak - any steak, but thick cuts work better. Season and put on smoker, I like 225-250; but if you need it done faster you can cook it as high as you want. Remove at 115 or so; then either grill it on high heat or use a cast iron skillet with melted butter in it to sear it. Will not need more than a minute a side if you like it rare, and adjust the time to how you like them. </p><p></p><p>Venison backstrap - I like to marinate overnight with mccormicks brown sugar and bourbon marinade mix. Last 30 min, sprinkle and mix in a teaspoon of baking soda. Be sure to rinse and pat dry; especially if you used the baking soda (helps tenderize). Smoke at 225 until it hits 115 for really rare; 125 for medium. Wrap it when you take it off, and let it rest for a bit before slicing.</p></blockquote><p></p>
[QUOTE="lafn96, post: 5760353, member: 22826"] When smoking anything, it's strongly suggested to take the meat out of the fridge for at least an hour prior to putting on the smoker. Also strongly suggest getting a bluetooth thermometer so you can see on your phone what the smoker and meat temps are. Reverse seared steak - any steak, but thick cuts work better. Season and put on smoker, I like 225-250; but if you need it done faster you can cook it as high as you want. Remove at 115 or so; then either grill it on high heat or use a cast iron skillet with melted butter in it to sear it. Will not need more than a minute a side if you like it rare, and adjust the time to how you like them. Venison backstrap - I like to marinate overnight with mccormicks brown sugar and bourbon marinade mix. Last 30 min, sprinkle and mix in a teaspoon of baking soda. Be sure to rinse and pat dry; especially if you used the baking soda (helps tenderize). Smoke at 225 until it hits 115 for really rare; 125 for medium. Wrap it when you take it off, and let it rest for a bit before slicing. [/QUOTE]
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