my first stuffed backstrap

Discussion in 'Wild Game' started by smokey bryan, Dec 29, 2007.

  1. I'm fixing to smoke my first smoked backstrap stuffed with beer brats and cheese. Thanks for the idea possumgritz. Do you think it is necesary to pre cook the brats before i put on smoker? I'll have q-veiws later.
  2. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Bryan, it probably wouldn't hurt to pre-cook them a bit. I start my brats by simmering them in beer. Once the beer is reduced to a thick carmalized state, they go on the smoker. Instead of putting them on the smoker, in this case, I would think that you could let them cool and then use them like you're wanting to do.
  3. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    I'll be waiting for the results
  4. That sounds like A good idea BA-LOKO but i'v decided to grill them for about 10 minutes(had it done before you posted).
    I have some pics but I dont know how to put them on here.
  5. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Bryan, there are some very helpful threads on how to upload photos. If you have trouble locating them after doing a search, let me know and I'll try my best to help you.

    Do you have a photobucket account? Click
  6. Thanks again BA-LOKO I just signed up for photo bucket.

    heres the butterflied backstrap

    heres the brats I used

    this is is my brats after grilling them and my seasonings and cheese I used

    stuffing my backstraps

    wrapped in bacon because pork fat rules

    got them in smoker at 225 degrees. They have been cooking now for one and A half hours.
  7. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Nice! Keep those photos coming!
  8. flash

    flash Smoking Guru OTBS Member

    FYI. Since that Vivicam has some large megapixels, when you use photobucket, in the upload area is OPTIONS. Choose 800 x 600 or smaller. This will keep us from having to scroll right to view all the photos and read the text.
    Good luck on the smoke, got a few back straps myself to do.
  9. Thanks for the info I did not know any better but now I do.
    I think I fixed it.
  10. cman95

    cman95 Master of the Pit SMF Premier Member

    Looks good man...I am drooling here.[​IMG]
  11. Ok heres some updated q-veiws

    after about 2 and half hours into it

    notice extra brat on side (beer snacks while it cooks done ate two of them.)
  12. Ok heres the finished product after 4 hours. It is at 162 got A little done I (was busy).

    after resting for 20 minutes.

    It was the best backstrap I had ever eaten ( best deer meat actually)
    thanks possumgritz for the recipie, maybe next time I wont cook it so long.
  13. cowgirl

    cowgirl Smoking Guru OTBS Member

    That look awesome Bryan! [​IMG]
    I'm going to have to try that recipe![​IMG]
  14. gramason

    gramason Smoking Fanatic OTBS Member

    Looks great.
  15. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    smokey bryan
    Good looking backstraps, you have me thinking....... I have many venison backstraps and alot of homeade venison brats, polish and ring sausages in the frezer !!!
  16. flash

    flash Smoking Guru OTBS Member

    Your pool is on fire [​IMG]

    That sure looks good. You took something healthy and turned it evil with that brat. I like it. [​IMG]
  17. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    thats my kinda eatin[​IMG]
  18. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Good lookin grub Bryan.
  19. possumgritz

    possumgritz Fire Starter

    [​IMG] They look awesome Bryan! I can see the deer population is about to take a dip in Georgia[​IMG]
  20. mdk

    mdk Fire Starter

    Alright Possum and Bryan you got me!!!!!!!!!
    I got the Loin marinating in a home concoction and the bacon is waiting. I have to try this, it looks real good. I am going to run it to 145 internal temp and see what it all looks like. It is cold here today so it will take some tim to get it there. I think it is 16 degrees our today.
    Wish me luck!!

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