smoked deer

Discussion in 'Wild Game' started by 2010ultra, Dec 22, 2014.

  1. 2010ultra

    2010ultra Smoke Blower

    shot these two nice bucks a month ago and thinking about smoking some deer backstraps for new years eve. ive done some searching on here and it has been very helpful. but one thing i wasnt able to find much of was rubs for venison. im thinking of using jeffs rub but i would like some other options as i am probably going to cut the straps down some. any info would be appreciated.

    the backstraps were almost 46 inches long. south dakota rocks lol
  2. bear55

    bear55 Master of the Pit

    Those bucks look great.  I'd use Jeff's rub without any fear.
  3. 2010ultra

    2010ultra Smoke Blower

    well id like a couple other options to try on several different pieces. 
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    SPOG would go well,any beef rub would do.Just don't overcook em or your backstraps will be TOUGH.
  5. buzzy

    buzzy Smoke Blower


    4# boneless roast or backstrap

    1 c. sugar

    3 bay leaves

    1/2 tsp.marjoram

    1/2 tsp.chili powder

    1 Tbs. coarse ground black pepper

    1 Tbs. soy sauce

    1 c. beer

    1 c. water

    Mix all together in nonmetal dish making sure enough fluids to cover roast even if a little more water needed. Use smallest container as possible. Cover & refigerate for 2-3 days. Remove from brine to air dry for 1-2 hrs. Put bacon slice on top from end to end. Smoke at around 220 until IT of 150. Remove from smoker & put in covered dish. Then wrap with towels or whatever u have to hold heat in for 1 hr. Remove & slice

    I like to sprinkle more black pepper all over to give even coat before smoking, but I like pepper 
    Last edited: Dec 24, 2014

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