- Mar 2, 2012
- 1
- 10
I ended up with quite a few deer this past season, so I took a few backstraps and packaged them by cutting into thirds. This week I broke out three pairs and gave them three different dry rubs, wrapped in cellophane and cooled overnight. This morning they got to come up to temp while I tried making bacon weaves for the first time.
Smoked around 220 until they hit 160 and pulled them. Only used 2 hours of hickory in the DBS, may go a little more next time, but the end result was great. No pink in the middle, so may shave a few degrees, but VERY moist and could literally cut the meat with a fork...that's a first for me with venison!
No great rub recipe for anyone, but the three I tried all ended well. Sliced into 3/4" steaks for serving.
Lee
Smoked around 220 until they hit 160 and pulled them. Only used 2 hours of hickory in the DBS, may go a little more next time, but the end result was great. No pink in the middle, so may shave a few degrees, but VERY moist and could literally cut the meat with a fork...that's a first for me with venison!
No great rub recipe for anyone, but the three I tried all ended well. Sliced into 3/4" steaks for serving.
Lee
