I'd go no higher than 145. Bring frozen they are "clean". No need for high temps. If you like it rarer...135Â° and rest a few. Consider foiling around 125 and during the rest, the juice will re-absorb into the strap.
Are you brining it first? if so could you post the recipe. I
had some smoked backstrap at a butchering demo and it was awesome. They wouldn't part with the recipe but it seemed just like a salt brine that you would use say for trout or salmon. Thank you.
I'm still a weekend away or so from preparing the backstraps, but more than likely will brine in Alegro marinade (soy, worcesteshire, garlic, salt, onion powder etc..) remove and sit in room temp for an hour to glaze a little and then smoke to med rare (135-145) as suggested...will post pics
Hear you. The alegro marinade is bottled from the supermarket and very tasty for grilling or smoking. I'm sure that you couldn't miss with simple water, sugar, salt brine either...I would probably brine 12 hours or so...will keep you posted