pineywoods
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After seeing drb111's post I had to try it. Remember our deer are a bit smaller I cut the backstraps into 3 then split them thickwise in half leaving them about 1 1/2" thick. Marinated in Allegro for 14 hours pulled it out of fridge and let it come up to room temp. Pinned some bacon on it then put it into the smoker at 225 pulled and foiled at 125 then brought it up to 138. Then I decided to sear it on the grill high heat then let it stand 10 minutes and sliced it. Heres some pics
Ready to go in
Off and seared
Sliced after resting
Was even better than I thought thanks drb111
Ready to go in
Off and seared
Sliced after resting
Was even better than I thought thanks drb111