Smoked Venison Backstrap is a treat we always enjoy and is one of our favorite ways to cook. Slowly smoked over low temperature really ensures the most tender meat that is full of delicious smokey flavor.
If you can get your deer backstrap fresh and on to the grill before it is frozen, all the better! If you're like us though, and avid hunters there's no way you can eat it all deer meat fresh, you have to freeze a lot.
It's ok though, we rarely get to it in time, we freeze most of ours and it's still just as tender I think.
Backstrap is the most tender cut of venison (or any meat for that matter) that you can get. There are two strips of meat that run parallel either side of the spine.
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What makes this recipe so yummy
- Using a pellet smoker like we use it is kind of put it on the smoker grill and leave it to cook nice and slow.
- Cooking slowly like this really makes a good option for the best tasting venison backstrap you ever tasted with so much moisture.
- Venison Backstrap is the most tender cut of meat you'll ever try.
Groceries you'll need: Ingredients
- Venison backstrap
- Cornstarch
- Onion Powder
- Garlic Powder
- Smoked Paprika
- Chipotle Chili Pepper
- Black Pepper
- Sea Salt
- Brown Sugar
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
- Step 1: Mix the seasonings in a sealable bag.
- Step 2: Remove the silver skin then drop the venison backstrap into the bag with the seasoning and shake around to coat. Allow to sit at room temperature for an hour while you heat up the grill.
- Step 3: Add the pellets to the smoker and set the temperature to 200 degrees F.
- Step 4: After an hour place the backstrap onto the grill grates, insert a good meat thermometer (probe if you have one attached to the smoker) and close the lid. Smoke for about 1 hour 15 minutes or until it reaches 125°F.
- Step 5: Remove from the smoker and make a tent to cover the venison.
- Step 6: Turn up the heat on the grill to as high as it will go, or using a grill pan or cast iron skillet that is hot hot - sear each side of the backstrap for 1 minute just to get a nice char on the surface of the meat. Then sit under the tent again for another 15 minutes to rest.
- Step 7: On a cutting board, slice into small pieces to serve with some paper towels.
Hint: Using a grill pan is actually preferred as it doesn't take long to heat up. Plus a lot of times I have other things on the smoker/ grill.
Recipe variations and substitute ideas
- Venison Steaks - Using this same rub and smoking at the same temperature you could use venison steaks, venison roast or venison loin too for a smoked venison recipe.
- Venison Tenderloin - also a great cut of wild game.
- Soy Sauce - add some soy sauce to the rub for more saltiness and umami flavor.
- Olive Oil - add a touch of olive oil to the spices for less of a dry rub and more of a marinade.
- Red Wine - Add some red wine as part of a marinade if you choose.
- Citrus Marinade - Add some lemon juice or lime juice for more of a citrus juice marinade eliminating the gamey taste from the wild venison.
- Apple Cider - another possible to add to a marinade.
- Steak Seasoning - another idea.
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Necessary gear: Equipment
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You'll need a smoker, naturally, to make a smoked recipe. The below model is the one we use and find it's perfect for almost anything for our family size.
820 Square Inches
Direct and Indirect Heat - This heavy-duty grill can reach low and slow temperatures of 180°F or hot and fast heat up to 500°F.
The pellets or chips you use can vary too. You might like pecan or oak, or cherry.
Other Venison Recipes You Might Like
- Venison Cutlets
- Venison Burgers
- Venison Chili
- Spaghetti and Venison Meatballs
- Venison Meatloaf
- Venison Taco Recipe
- Instant Pot Venison Stew
You should also try my Smoked Queso Dip Recipe too, being as you have the smoker going and my Smoked Mushrooms, smoked meatloaf or Smoked Asparagus.
How to store leftovers
Store in an airtight container in the refrigerator for up to 3 days.
As long as the deer backstrap was not frozen initially this cooked backstrap can be frozen if necessary, for up to 3 months.
Mel's kitchen notes
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
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Smoked Venison Backstrap
Equipment
Ingredients
- 2 teaspoons Sea Salt
- 2 teaspoons Light Brown Sugar
- 1 teaspoon Black Pepper
- ½ teaspoon Cornstarch
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Chipotle Chili Powder
- ½ teaspoon Smoked Paprika
- 3 Pounds Venison Backstrap
Instructions
- Mix all the spices together in a resealable bag.2 teaspoons Sea Salt, 2 teaspoons Light Brown Sugar, 1 teaspoon Black Pepper, ½ teaspoon Cornstarch, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Chipotle Chili Powder, ½ teaspoon Smoked Paprika
- Drop the venison backstrap into the bag and shake around to ensure evenly coated.3 Pounds Venison Backstrap
- Let sit at room temperature for an hour while you heat the smoker.
- Using Hickory Wood Pellets (or your favorite pellets) heat to 200°F.
- After 1 hour of the backstrap coming to room temperature lay out on the grill of the smoker, insert a temperature probe and close the cover.
- Smoke for about 1 hour 15 minutes (or so), until the probe of your thermometer reads 125°F.
- Remove from the smoker and place a foil tent over the top while you move onto the next step.
- Either bring the smoker/grill up to super high heat, or use a grill pan for the next step. As high heat as you can get it.
- Place the backstrap onto the grill (or grill pan) for about 1 minute, just to get a good char on the outside.
- One minute each side like that, then remove and allow the backstrap to sit under the tent again for another 15 minutes to rest.
- Slice and serve.
Notes
Nutrition
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Candace says
Thought I pulled a butterflied backstrap out of the freezer but it turned out to be cut into medallions. I figured I would give this a try anyway. So glad I did. This is absolutely the best tasting meat I have ever had. Got 5 stars and 2 thumbs up from the family. They already asked when I would make it again. Served it with long grain and wild rice and fresh sauteed green beans.
Melanie Cagle says
Thanks Candace for coming back and commenting. I'm so glad you all liked it... smoking our venison backstrap is our favorite way to cook it!