Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
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.
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.
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.
Bryan
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.
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.
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 !!!
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!!