Backstrap stuffed with boudain and green onion...couple of questions!

[jteer]

I have half a backstrap the processor stuffed with boudain and green onion and wrapped in bacon. I am wanting to smoke it on my MES 40 with some apple wood.

To what IT should I smoke?

How long should I expect it to get there smoking at 250 degrees? Backstrap weighs no more than about two pounds!

 

[dirtsailor2003]

Very lean, cooks fast. Is the sausage precooked or raw? Made with pork?

If it was just tenderloin I'd cook it to 125-130. If the boudin isn't pre cooked you'll need to go higher to get the ground pork cooked. 152-156.

This is unfortunate as the blackstrap will be over cooked.

 

[ab canuck]

Sorry no info on this, but it does sound appetizing. Any picks??

 

[jteer]

I will get some pics when I unwrap it and put it on...

I have no idea if the boudain is precooked or not. I assume it is pork.

 

[ab canuck]

The boudain I had was pork, hopefully precooked.

 

[jteer]

Here is the backstrap before going onto the smoker. One pic straight out of the wrapper and another after I added some seasoning caled Juicy Pig...

AD1029B9-C6DF-4697-8DC1-0EC8AF9BF04B.jpg

• jteer
• Jan 7, 2017

AB18307E-7A11-4219-B7D3-693CF3AF59E4.jpg

• jteer
• Jan 7, 2017

 

[ab canuck]

Looks good!!!!

 

[jteer]

I got the IT up to 150 and wrapped it in foil and left in the smoker to keep warm since we still have an hour before we eat! I did leave the smoker door open to let it cool down before putting the wrapped backstrap back in to sit.

 

[jteer]

Backstrap turned out great but did cook a little long...next time I will back off on the IT a little!

8B2CB51C-0D35-447F-A8AD-E1BF4D14BF47.jpg

• jteer
• Jan 7, 2017

 

[ab canuck]

Looks good!!!!