Originally Posted by Rooster7
Congrats again Tom!

Congrats to the Chickenbuck girls too!

I processed my deer this weekend. I cut the backstraps in half and am going to try them on the smoker. Has anybody here ever done this? I would hate to dry them out and ruin them.


OH and tenderloins are still amazing btw! I wish the whole deer was one big tenderloin! lol


Jim,
this is how I've done mine, it's amazingly tender and you get the full flavor of the meat. I think I cooked them at 225-250 for 2 hours? hard to tell because my old smoker was a POS and I didn't trust the temp gauge thingy. I just got a feel for it and knew about how long to cook it. but I think my above statement is really close when I did these.
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