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What the hell is a backstrip?

post #1 of 12
Thread Starter 

My parents want me to smoke some pork and a brisket for a get together they are having. I gave a list of baby backs, a brisket and a nice size butt. She didn't get a butt but (hehe) instead a boneless pork backstrip.. My first guess is it's a loin and if it is I'm guessing pulled pork is out of the question with this strip.. Am I correct?

post #2 of 12

Its probably either a loin or tenderloin . Look at some of the canadian bacon post . CB is made from a loin. IMHO this cut of pork has very little fat and is not to good for pulled pork.

 I would filet it and stuff it. wrap w/ bacon and smoke it. (search, stuffed pork loin)

 If it is a tenderloin it will be better to quick cook it on a grill instead of smoke.

post #3 of 12

I wonder if that wasn't a misprint on the package; maybe should have said "backSTRAP?"  If so, it is definitely a loin and very tasty, but not pullable (is that a word? LOL).  Save it for later and go get a butt for the pull.

 

Cheers!

post #4 of 12
Quote:
Originally Posted by adiochiro3 View Post

I wonder if that wasn't a misprint on the package; maybe should have said "backSTRAP?"  If so, it is definitely a loin and very tasty, but not pullable (is that a word? LOL).  Save it for later and go get a butt for the pull.

 

Cheers!

I was wondering the same thing myself - I just did a google search and backstrip is not coming up - keeps referencing backstrap. What does it look like - a loin or a small strip of meat

 

post #5 of 12

Cromag,

    Go ahead and use the Loin,makes a wonderful PP.I catch them on sale and do several.May need some Bacon for fat,but if you start at 300F and drop to 220*F it will be great it about 4hrs.

Catch the drippings for an exceptional finishing sauce.

 

Don't be intimidated and,

post #6 of 12
Thread Starter 

img00095201008151623.jpg

 

img00096201008151623.jpg

post #7 of 12
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

May need some Bacon for fat


What about injecting and covering with rub then constant mopping like a butt and just have sliced lion? I will just keep this chunk for myself for another night

post #8 of 12

yeah that a tenderloin or backstrap, never heard it called a backstrip before.........bob

 

....

post #9 of 12

aha!

Just figured it out when i saw the label .

 Military term ,got to be.

 looks like a whole pork loin to me.

post #10 of 12

Yeah I have to agree with pork LOIN not a TENDERLOIN, it is a lot bigger than any tenderloin I have ever seen.  Plus around here tenderloins are about $4 a pound.  I have made several by injecting them with BBQ sauce and apple juice separately, and they are delicious.  You can also cut them across the grain into about 3/4 inch chunks, and make "boneless pork chops", I don't know if this really what is used as a boneless pork cop or not, but it works for me.  

post #11 of 12

yeah the loin, backstrap or what ever it wants to call itself is the part of the porkchop with bones, i get those loins and make my chops with them........bob

 

....

post #12 of 12

If you buy center cut boneless chops the loin is where they come from.

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