Back straps help

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deerman12

Newbie
Original poster
Feb 5, 2009
11
10
Joplin Missouri
Hello,
I am smoking some backstraps from a wild hog I shot this weekend. I am using a masterbuilt electric smoker at 225. I am using hickory and apple. My question is...this piece of meat is so lean, what internal temperature should I us before I take it off and foil it? Thanks
 
Since it is a wild hog I'm sure the straps are lean I think I'd be tempted to wrap them in bacon and smoke them to 160. Or marinade them in MoJo or Allegro. What ever you decide don't forget the Qview
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