First Venison

[jlazar]

My neighbor had given me some venison backstrap earlier this year. I had never cooked venison before so I searched some posts to see what other did.

After defrosting for a day, I coated liberally with John Henry Pecan Rub and put back in the fridge to brine for 24 hours. Went directly on the kettle from the fridge. The kettle was set up with the SnS (no water), KBB and cherry chunks. I cooked indirect until temp hit 90 and then flipped. At 120, I moved directly over the Sns and began flipping every 30 seconds. Removed when FB said 134. Covered with foil and let rest for 7 minutes.

Result was tasty. Meat was very moist and flavorful. If I get a chance to do it again, I would cook a little rarer. I would indirect to 80 before flipping, then move to over SnS at 110. I would remove from kettle at 125.

[Jerod Broussard]

If you don't go medium-rare best to have it wrapped in bacon. Looks gooooood.

[jlazar]

Agree. I was looking for medium rare but overshot it.

[mrteddyprincess]

That looks amazing! Nicely done.

[CaptainMike]

Very lean meat, easy to overshoot, but so good. Great cook! BTW, you have either a great neighbor or someone who owes you big time because hunters don't give up backstrap easily.

[jlazar]

Great neighbor,

[Oakgrovebacon]

Looks very good! Venison blackstrap is a treat!

[Troutman]

Yea backstrap is the tenderloin of the deer, delicious !!! Looks like you did just fine to me, but agreed get down closer to 130* next time. Oh and the bacon wrapped is an excellent way to good, flavor and moisture retention !!

[Sephon]

My go to method is to butterfly them and sear them, I don't reverse sear with this method. Too easy to over shoot.

Otherwise, wrap in bacon, reverse sear.