Venison backstraps seasoned with Tatonka Dust.
Smoked the venison backstraps with oak at 150º for about an hour, then pulled them to raise the grill temperature to 500º and grilled them to an internal temperature of 125º.
The internal meat temperature then kept climbing after removed from the grill more than usual and the backstraps were done a tad more than we prefer.
Here is the backstrap sliced.
Venison backstraps seasoned with Tatonka Dust, smoked with oak and plated with shrimp seasoned with Feiny's Chesapeake Bay and mixed veggies. Even a tad overdone than we prefer, the backstraps and everything was delicious!
Thanks for looking!