The Texas BBQ Forum

OK well with all the talk about Back Strap on the forum I had to get some to try. A buddy of mine had some and I told him I could smoke it.

Now I need to have a rub and temp to cook at w/ done temp. Can you help me?

I use the same stuff I would use on a brisket. A good Fajita seasoning will work too. Basically onion powder, garlic salt, black pepper, paprika maybe some cumin....
It doesn't take long to smoke. Depending on how big, but I'd say an hour maybe 1 1/2 hour - 2 @ 300.
Something really easy and popular to do is cut the back strap into 1" x 2" chunks, wrap in bacon with a slice of onion and jalapeño. @ 300 They done when the bacon is done. Venison cooks pretty fast. Unfortunately my half butt self has never got a temp to cook to so I guestimate.

don't smoke that fine piece of meat. slice it into 1" steaks and grill it to a med rare ,,, might go nuts and use a peppercorn sauce. might go crazy and pound the steaks and pan fry them.

meat is so lean, i never smoke the back strap.

but i smoke the hams for sure!

Like it was mentioned earlier I would say cut it into 1" steaks, marinade in Allegro, season with a rub, wrap in bacon with a slither of onion and jalapeno and grill... (when in doubt use bacon )

Thanks for the suggestions. I will try to make it this weekend if the rain holds out long enough.

ChadMist wrote:Thanks for the suggestions. I will try to make it this weekend if the rain holds out long enough.

If the rain gets you just slice it about 1/2" thick, dredge in seasoned flour, then egg wash, then seasoned flour with bread crumbs. Deep fry at 350* until golden brown, serve with garlic smashed potatoes, cream gravy, and vegetable of choice. You will never consider smoking it again.

BAR "G" BBQ wrote:

ChadMist wrote:Thanks for the suggestions. I will try to make it this weekend if the rain holds out long enough.

If the rain gets you just slice it about 1/2" thick, dredge in seasoned flour, then egg wash, then seasoned flour with bread crumbs. Deep fry at 350* until golden brown, serve with garlic smashed potatoes, cream gravy, and vegetable of choice. You will never consider smoking it again.

Only way to go, one of my alltime meals.

I'm gonna have to try it!

I'm down for the chicken fried back strap - as long as you have sawmill gravy and cathead biscuits!

Here's a little trick I learned from Bluz....

Take a whole backstrap and roll/slice it out like a pork tenderloin to make it flat, then pound it to about a 1/4 inch thickness all the way around. Fill with onions, jalapenos, and pepper jack cheese. Roll back up and wrap in bacon, use toothpicks to secure the bacon. Grill or smoke until you hit an internal temp of about 150-155. DELICIOUS.

Roughly something like this....

You can experiment with fillings....that's just what that one had in it.

Gator wrote:I'm down for the chicken fried back strap - as long as you have sawmill gravy and cathead biscuits!

This

I do like me some chicken fried back strap BUT my favorite way to cook it was on a K-Bob stick over charcoal accompanied by slices of squash/zuchini, own-yawn, jalapenos and maybe some cherry maters BUT DON'T OVER COOK IT

The way we used to do them was cut a slit down the strap length wise put a few pats of butter in the cut and sprinkle lemon pepper on it. Cook it wrapped in foil till its a little past half way cooked. Then cut the foil open and hit it with some pecan wood smoke. I loved it.