Thanksgiving Ideas

[gtk]

I always spatchcock a medium sized turkey on my smoker for Thanksgiving. This year, I want to throw on an Elk Backstrap as well for "diversity"

Any suggestions on smoking an elk backstrap? Could go simple like a good rub/marinade and wrap in bacon.

Could go a little fancier with a stuffed backstrap wrapped in bacon .. Filet it then stuff with cream cheese, bacon, and mushrooms..

Anyone have a good backstrap smoker ideas thats consistently good ?

 

[uncle_loue]

i like dry brine: coat in course salt and place on a rack standing on a pan so that air can circulate around the entire cut 6 hours prior to cooking or overnight if its super thick. rub with prefered seasoning, smoke at 275 over wood of choice until internal temp hits 125 then sear in fat of choice on the cast iron to finish it off.

if you want a sauce sometimes after the sear i will deglaze the pan with a splash or two of whiskey, throw in a couple tablespoons of butter and just a drop of honey or maple syrup then salt n pepper to taste. super simple and does not overpower the taste of the meat.

 

[dg7080]

Hey there GTK... I cut the backstrap in half then put my favorite BBQ rub on, wrap in bacon and smoke over apple juice with hickory wood at about 275 for 1.5 hours. Let it sit after taking out of smoker for about 20 mins then slice. Good stuff.

 

[TAFKAP]

I always spatchcock a medium sized turkey on my smoker for Thanksgiving. This year, I want to throw on an Elk Backstrap as well for "diversity"

Any suggestions on smoking an elk backstrap? Could go simple like a good rub/marinade and wrap in bacon.

Could go a little fancier with a stuffed backstrap wrapped in bacon .. Filet it then stuff with cream cheese, bacon, and mushrooms..

Anyone have a good backstrap smoker ideas thats consistently good ?

SIMPLE!!!! Salt, pepper, and garlic. Maybe rosemary. Don't ruin elk with the "Dixie Special" of cream cheese & bacon....especially not "Italian" "dressing"

Smoke @ 250° until internal temp reaches 125° - 130°. Pull from smoke, let it rest about a half-hour, long enough to stoke the coals, and blast it about 2-3 mins each side over blazing hot coals. Timing and temps have been adjusted here because your elk backstrap is probably much closer to a beef tenderloin in size and weight.

Reverse sear is the best respect you can give to premium wild game cuts.

 

[TAFKAP]

i like dry brine: coat in course salt and place on a rack standing on a pan so that air can circulate around the entire cut 6 hours prior to cooking or overnight if its super thick. rub with prefered seasoning, smoke at 275 over wood of choice until internal temp hits 125 then sear in fat of choice on the cast iron to finish it off.

if you want a sauce sometimes after the sear i will deglaze the pan with a splash or two of whiskey, throw in a couple tablespoons of butter and just a drop of honey or maple syrup then salt n pepper to taste. super simple and does not overpower the taste of the meat.

 

[BMan]

Learned a new word today - spatchcock.

 

[TAFKAP]

Learned a new word today - spatchcock.

Squarshed

 

[jfelts1994]

SIMPLE!!!! Salt, pepper, and garlic. Maybe rosemary. Don't ruin elk with the "Dixie Special" of cream cheese & bacon....especially not "Italian" "dressing"

Smoke @ 250° until internal temp reaches 125° - 130°. Pull from smoke, let it rest about a half-hour, long enough to stoke the coals, and blast it about 2-3 mins each side over blazing hot coals. Timing and temps have been adjusted here because your elk backstrap is probably much closer to a beef tenderloin in size and weight.

Reverse sear is the best respect you can give to premium wild game cuts.

I came to say damn near this exactly. Don't insult an elk backstop with a block of Philadelphia and a swine (No hate on bacon). And agreed also on the reverse sear. This technique changes the game with any good cut of meat meant to be appreciated.

 

[MickThompson]

Elk backstrap seems like a meat you could do a lot of stuff to that wouldn't really be better than SPOG, a little smoke, and sear

 

[jfelts1994]

Elk backstrap seems like a meat you could do a lot of stuff to that wouldn't really be better than SPOG, a little smoke, and sear

It is honest to god one of the best things I have ever eaten. My uncle shot a big bull years back and made us some when we were visiting them and it was something I still dream about lol

 

[gtk]

i like dry brine: coat in course salt and place on a rack standing on a pan so that air can circulate around the entire cut 6 hours prior to cooking or overnight if its super thick. rub with prefered seasoning, smoke at 275 over wood of choice until internal temp hits 125 then sear in fat of choice on the cast iron to finish it off.

if you want a sauce sometimes after the sear i will deglaze the pan with a splash or two of whiskey, throw in a couple tablespoons of butter and just a drop of honey or maple syrup then salt n pepper to taste. super simple and does not overpower the taste of the meat.

Sounds like a winner. Thoughts on wrapping in bacon just to keep it from drying out ? save bacon drippings for searing, and Removing bacon before searing/serving.

 

[backyardtndeer]

I would just brine it and smoke with hickory. I have never done elk but have with deer and it's always a hit. I use coarse kosher salt black pepper and brown sugar to make my brine. I run my smoker at 225 for turkey and have done deer backstrap at the same time.

Thoughts on wrapping in bacon just to keep it from drying out ?

Keep your water pan level up and don't overcook and it won't get dried out.

 

[uncle_loue]

Sounds like a winner. Thoughts on wrapping in bacon just to keep it from drying out ? save bacon drippings for searing, and Removing bacon before searing/serving.

if you want the flavor of the meat to shine i'd say no bacon. you're gonna have plenty of salt n smoke in my opinion and as long as you get it off by an internal temp of 125 it should not dry out.

if you want bacon flavor wrap it in bacon. i do from time to time cause i love me some bacon.

 

[TAFKAP]

Sounds like a winner. Thoughts on wrapping in bacon just to keep it from drying out ? save bacon drippings for searing, and Removing bacon before searing/serving.

Bacon will drip, flame, & burn. It will prevent the loin from browning when it cooks.

All around, no benefit to bacon wrap.

 

[TAFKAP]

if you want the flavor of the meat to shine i'd say no bacon. you're gonna have plenty of salt n smoke in my opinion and as long as you get it off by an internal temp of 125 it should not dry out.

if you want bacon flavor wrap it in bacon. i do from time to time cause i love me some bacon.

Dry brine will help with the retained moisture. 4 hours or more will be the way to do it. Anything less will pull moisture out, and it won't truly "brine" the meat.

 

[gtk]

Update on Elk and Turkey..

My spatchcocked turkey was delicious ! I'd say best ive ever smoked.

My elk backstrap, wasn't fitten to eat. I basically just wasted a good section of backstrap.

I brined it 24 hrs, washed it off, dried it and let it sit in the fridge. Smoked it until internal of 125, pulled it off and finished it on cast iron skillet to "give it a crust". While it was super tender and cooked perfectly (med-rare), it was still so salty we couldn't hardly eat it.