How To Cook Venison Backstrap On Pellet Grill?

This is merely an introduction to help you understand what you’re getting into. Use the complete recipe at the bottom of the page when you are cooking.

Throw it on the grill and let it cook for around 20 minutes. The ideal inside temperature is 120 degrees.

You can buy store-bought or make this yourself if that’s more your style, but we LOVE this chimichurri rub from Spiceology. You can make a quick chimichurri sauce in a matter of minutes, and it goes so great with so many different foods.

You are consuming one of the healthiest and most ethically harvested meats available, whether you yourself harvested the deer or were fortunate enough to receive it as a gift. Embrace it!

How do you use a pellet grill to smoke deer meat?

  • Put the whole venison tenderloin in a zip-top bag or a big dish.
  • In a blender or small food processor, combine the olive oil, lemon juice, garlic, salt, and pepper. Process until everything is combined and the garlic is minced.
  • The marinade should be poured over the venison and massaged in. Marinate in the refrigerator for at least 4 hours or maybe overnight.
  • Remove the venison from the marinade and give it a good rinse before cooking. While the smoker is heating up, pat it dry and let it to come to room temperature for 30 minutes before cooking.
  • Your smoker should be set and preheated to roughly 225 F.
  • The length of time the tenderloin should be smoked will depend on the thickness of your meat. For rare meat, the internal temperature should be 130°F, and for medium-rare meat, 140°F. You want it to be juicy, so don’t cook it to medium.
  • Let it rest for 10 minutes before slicing and sprinkling with more cracked black pepper.

What complements venison backstrap well?

Any vegetable that is roasted brings out its inherent sweetness, but carrots are fantastic. These vegetables taste even better when they are drizzled with honey, butter, fresh rosemary, and thyme.

This recipe for honey and herb oven-roasted carrots is a hit with my family! Oven roasting is the only way to cook veggies to perfection, even if I am REALLY looking forward to the summer weather for outdoor grilling!

How long should you smoke a backstrap?

Place the backstraps on the hot grate on the cold side of the other side of the coals when they are ready to cook, throw a sizable chunk of pecan wood onto the coals, and then cover the grill.

Using the vents to control the temperature, raise it to 275 degrees Fahrenheit. It’s important to know the temperature inside your grill, so if it doesn’t have a temperature gauge, buy a digital thermometer. Because the backstraps are delicate, you shouldn’t smoke too much of them.

Allow the backstraps to cook for 1 to 1 1/2 hours by smoking them for no longer than 45 minutes. The temperature should be monitored as it rises using a meat thermometer.

Maintain the smoker’s temperature between 250 and 300 degrees F by checking the temperature every 30 minutes or so. If required, adjust the vents and add additional coals.

How can venison be cooked to make it tender?

Advice: Roast deer over low heat for a longer amount of time. You can add moisture to the meat using a slow cooker, making the meat soft. Slow cooking requires 20 to 25 minutes of cooking time per pound.

On a pellet barbecue, at what temperature do you cook deer meat?

Set your grill to at least 400 degrees. Add salt and pepper to the meat to season it. Affix to the grill. Cook to an internal temperature of 120 degrees, rotating once.

Steaks of venison should be grilled at what temperature?

  • Before grilling, leave the steaks out to thaw for about 30 minutes.
  • Butter is added to a skillet and heated over low heat to create the toasted garlic butter.
  • Garlic, once minced, should only be cooked until it begins to brown. Brown sugar, rosemary, salt, pepper, and chili flakes are added after the heat is turned off.
  • Brown sugar should be dissolved by stirring.
  • Use a big fork to poke the steaks all over to tenderize.
  • Overtop the venison steaks, spoon the butter mixture.
  • For the greatest smoke flavor, heat an oak or hickory fire to about 300 degrees.
  • Put the steaks over an indirect heat source and shut the grill.
  • Cook for roughly 7 – 10 minutes and check the steaks with a digital thermometer.
  • Steaks should be cooked without turning until they reach a temperature of about 125 degrees.
  • Before slicing and serving, take the steaks off the grill and let them rest for 10 minutes.

Venison steak temperatures:

  • Rare: 130 degrees
  • 140° for medium rare
  • Low: 155 degrees

These marinated and swiftly grilled venison chops, which are juicy perfection, are another favorite. A home dish that tastes gourmet and is incredibly easy to prepare.

How is venison meat smoked?

All over the roast, apply the dry rub. Make sure the roast is covered on all sides.

Until the internal temperature hits 140 degrees, smoke for about 1.5 hours with the lid closed.

Smoke for an hour with the temperature set to “smoke.” This gives it more smoke flavor and an extremely tender roast.

Remove from smoker, wrap in aluminum foil, and let stand for ten to fifteen minutes. Slice the meat thinly and arrange it on a chopping board.

Can venison be smoked?

The smoker should be preheated at 225 degrees. Directly over indirect heat, place the venison roast on the grill grates, then cover the smoker with the lid. For about two hours, smoke the venison until a meat thermometer placed through the roast’s thickest area registers 140 degrees Fahrenheit.

How hot should I smoke my venison?

Since venison is a leaner meat, smoking it “low and slow” as opposed to immediately over high heat will produce the desired tenderness. You will smoke the meat over indirect heat to do this. In order to ensure that you have a 2-zone cooking configuration with an indirect heat side and a direct heat side, make sure your smoker or grill is configured accordingly.

To maintain a smoker’s internal temperature of 225 degrees Fahrenheit, you should adjust the grill or smoker vents. You may cook the meat to the desired doneness at this temperature without drying it out or scorching it. Before placing the meat on, be sure your smoker is producing thin, white smoke.

Again, as venison is a leaner meat, it is essential to watch it carefully to prevent overcooking.

To be sure your smoker setup is ready to go, read our article on smoking in cold weather.

When is venison done, and how can you tell?

Are there any well-done meat eaters at your table? That’s too horrible! When the internal temperature of your venison hits 130° to 140° F, it is ready to be taken off the grill. It should just be faintly pink on the inside, provided that it wasn’t cut too thin. The interior is still sweet and moist if it is still pink on the inside. Expect some really dry meat if you completely cook out the pink, like you would with pork.

How much time does one smoke venison?

Normally, venison should be smoked at 225 degrees for two hours. However, the precise time will change based on the thickness of the venison loin and the degree of doneness you choose.

Aim for a cooking temperature of 135 degrees if you want your venison to remain red, as it is in my images. Pull the venison at 145 degrees for medium. Let it cook past 160 degrees if, like my wife, you don’t want to see even a tinge of crimson.

Does cooking venison longer make it more tender?

Use any beef pot roast recipe if you have access to a crock pot; you’ll be pleasantly surprised. However, venison may require significantly more cooking time than two to four hours in order for the meat to become soft.

How much time does it take to smoke a deer’s backstrap?

Count the grams of meat. You can go as high as 2%, but weigh out 1.5% of that weight in salt. Well-massage the flesh with the salt. If you’re using elk, moose, or any thick meat, vacuum-seal it and keep it in the fridge for at least two days. You cannot keep this for too long because it won’t become overly salty. If you wanted to, you could put the meat in the refrigerator for a week.

Start your smoker; you can use any type of wood. Try to maintain the temperature below 200 degrees Fahrenheit. Rinse the meat once it is prepared, and then use paper towels to pat it dry. If you have a probe thermometer, place it in the backstrap’s thickest region. Smoke for approximately 2 to 4 hours, or until the temperature hits 135 degrees Fahrenheit. Slice and consume.

How many pounds of venison do you smoke?

You can set up your smoker grill once your wood chips have soaked in water for a few hours. Fill the wood chip box and the water pan first. Set the temperature and wait for it to warm up for electric smokers. You want to maintain a temperature between 250 and 300 degrees Fahrenheit for all other smoker grills.

Add the venison to the smoker, and cook for around 1.5 hours per pound, or until the meat reaches an internal temperature of 140 degrees Fahrenheit. Every 30 minutes, make sure to check the wood chip box and water pan to determine if they need to be topped out.

Open the vent partially if your smoker starts to get too warm so that the temperature can gradually drop. A charcoal smoker may benefit from additional coals if it is not hot enough. It is unlikely that you will experience issues with temperature regulating if you use an electric smoker.

What degree does deer backstrap have?

Olive oil is heated over medium-high heat in a cast iron or stainless steel skillet that may be used in the oven. When the pan is heated, add the backstrap and sear on all sides, including the ends, until a lovely brown crust forms. To do this, hold the backstrap in the pan with tongs.

Transfer the skillet with the backstrap to the preheated oven if it is an oven-safe skillet. Transfer the backstrap to an oven-safe dish with a little olive oil if your skillet isn’t oven-safe. For medium-rare beef, bake for 12 to 15 minutes, or until a meat thermometer registers 130 to 135 degrees F. Remember that after being taken out of the heat, the internal temperature will continue to rise. Before slicing, move the backstrap on a dish and loosely tent it with tinfoil for 5–10 minutes. The temperature will increase by an additional 5 to 10 degrees while it is resting, putting it closer to medium doneness.

How long should a deer roast be smoked?

Combine the salt and sugar, then rub the mixture all over the venison. Do this over a container or tub to prevent spills; a baking sheet works best. Fill a sizable plastic bag or container large enough to almost fit the venison with everything, including any leftover cure mixture. Allow this to rest in the refrigerator for a week to ten days. Once daily, turn the meat over.

Wash the meat, then pat it dry. The venison can be chilled for a day on a rack without being covered if you want, then smoked.

Use an internal probe thermometer inserted in the thickest portion of the venison to slowly and lowly smoke the meat, which I prefer to do between 175 and 200 degrees Fahrenheit. Never let the probe contact bone. Smoke for two to five hours, or until the interior temperature reaches 120 degrees Fahrenheit or 140 degrees Fahrenheit, whichever comes first. I like temperatures about 130 degrees Fahrenheit.

Prior to slicing and serving, let the smoked venison rest on the cutting board for 10 to 15 minutes. It freezes well and lasts a week in the refrigerator.