Latest posts by Justin Townsend
- Antelope Steak Fingers - March 23, 2020
- Homemade Wild Fish Fingers with Tasty Mashed Potatoes - March 19, 2020
- Film: The Best Ways to Clean a Wild Turkey - March 3, 2020
I recently prepared a beef brisket on my Traeger smoker for a baby shower a few weekends ago. I always like to utilize the maximum space when I have the smoker running so I decided to also prepare a smoked venison backstrap and some smoked salmon. I didn’t have much time to be too creative so I choose a tried and true method and utilized three different blends of Traeger’s pre-made seasoning. I have had a lot of good results with these seasonings so I was trusting in the preparation of the brisket, the backstrap, and the salmon. I utilized almost the same preparation methods, with some time adjustment, as I did for the brisket. The results were out of this world. The smoked backstrap made amazing tacos and some delicious sandwiches as well. I sliced the meat very thin which made it melt as you ate it.
1 Whole Venison Backstrap
Corn Tortillas or Sliced Bread
- The night before you intend to cook, lay out the back strap on a pan
- Amply season with the Traeger Big Game Rub
- Wrap in plastic wrap and place in the refrigerator
- The next morning, remove the wrapped meat and allow the meat to come to room temp
- Pre-heat your smoker to 225 degrees
- Unwrap the meat and place in the center of the smoker grate
- Cook for 2-3 hours or until the meat reaches an internal temp of 130 degrees to 145 degrees. 130 degrees is equivalent to rare, 145 is equivalent to medium. I like mine rarer.
- Remove from heat and allow to rest for 15 minutes
- Slice thin (approx. ¼ inch thick) across the grain
- Top with queso fresco, pickled onion, and Traeger’Que BBQ Sauce.