my first stuffed backstrap

[smokey bryan]

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.

 

[ba_loko]

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.

 

[blackhawk19]

I'll be waiting for the results

 

[smokey bryan]

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

 

[ba_loko]

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

 

[smokey bryan]

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.

 

[ba_loko]

Nice! Keep those photos coming!

 

[flash]

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]

Thanks for the info I did not know any better but now I do.
I think I fixed it.

 

[cman95]

Looks good man...I am drooling here.

 

[smokey bryan]

Ok heres some updated q-veiws
tbs

after about 2 and half hours into it

notice extra brat on side (beer snacks while it cooks done ate two of them.)

 

[smokey bryan]

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.

 

[cowgirl]

That look awesome Bryan!

I'm going to have to try that recipe!

 

[gramason]

Looks great.

 

[mossymo]

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 !!!

 

[flash]

Your pool is on fire

That sure looks good. You took something healthy and turned it evil with that brat. I like it.

 

[minn.bill]

thats my kinda eatin

 

[ds7662]

Good lookin grub Bryan.

 

[possumgritz]

They look awesome Bryan! I can see the deer population is about to take a dip in Georgia

 

[mdk]

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!!