Smoked up some bacon wrapped caribou tenderloin and backstrap. I rubbed it with some garlic salt, pepper, cayenne, and brown sugar before putting it in the smoker. Damn, it was tasty!
That looks awesome!! How long did you smoke it and at what temp?
I smoked it at 265 for a little over an hour, then put it on the grill for a minute or two to crisp up the bacon. You could cut it with a fork, it was so tender.
Originally Posted by Jim_Conrad
Haha!
Piss off......tell us about that knife....
That was one I made momma last winter. Seems to be holding up pretty well so far!
![[Linked Image from imagizer.imageshack.com]](https://imagizer.imageshack.com/v2/850x600q90/923/hrh7Dq.jpg)
