vBCms Comments

Welcome To Hunting Country

    Site News & Announcements (34)
    New Member Introductions (142)

General Hunting Forums

    After the Hunt - Recipes / Cooking (59)
    Waterfowl, and Small Birds (15)
    Big Game General (47)
    Turkey Hunting (60)
    Small Game (11)
    Whitetail / Mule Deer Forum (149)
    Pigs & Exotics (11)
    General Gear and Hunting Accessories (59)

Archery & Bowhunting

    Archery Gear Talk - Compounds (80)
    Archery Gear Talk - Accessories (28)
    Bowhunting (153)
    Archery Gear Talk - Crossbows (7)

Shooting Sports

    Gun / Rifle Target Shooting (17)
    Archery Target/Tournament Shooting (5)

Manufacturers' Corner

    Product Announcements (2)
    Promotions and News (6)


    Black Powder (1)
    AR Talk (15)
    Guns & Rifles (88)
    Reloading (12)


    Fishing Gear (1)
    General & Misc (3)
    Archery Equipment (17)
    Guns & Firearms (11)
    Camping & Hiking (0)

Not Hunting / General Chit Chat

    Podunk Corner (1588)
    Photography (118)
    Fishing Chat (46)
1.) Ar-mink - 12/30/2013
I'm wanting to smoke the backstraps of the doe I killed on Christmas Day on New Year's Day. I've read a lot of different recipes in the ole inter web, figured one of you guys had a good recipe for it. Any advice is greatly appreciated.
2.) bluecat - 12/30/2013
I recently did this and was worried about it being dry. It wasn't. billy b is one of the smoker experts on this forum but I can tell you what I did and maybe he can chime in with some other ideas.

I basically put some vegetable oil on the backstrap. Spread it with my hand. Then I made up some rub in a bowl. I generally use parsley, garlic powder, onion powder, salt, fresh ground pepper, ginger, cayenne, tarragon, rosemary and sage. Put whatever spices you like on it. Spread it on, wrapped it in Saran wrap and let it sit in the refrigerator overnight.

Then low and slow (225-250). I keep a pan of water next to the meat in the smoker to create a humid environment.

I'm always learning new things but this is what I did recently and it was delicious. I believe I cooked it till it was almost 170 internal temperature.
3.) Ar-mink - 12/30/2013
Thanks Bluecat, I wasn't sure if I would need to wrap in bacon to keep moist. Also have seen some recipes that called for stuffin or with one thing or another.
4.) billy b - 12/30/2013
Bluecat hit it on the head, also bacon wrapped on it will add another flavor layer which is good but it will lessen the taste of the rub. smoke two of them & let us know which is better for your taste.
5.) Ar-mink - 12/30/2013
Alright sounds simple enough. I'll keep you guys updated
6.) Ar-mink - 01/02/2014
Alright guys here are my story and my results. I started out with a whole backstrap and a slab of pork ribs.
I cheated and used a store bought rub, I rubbed both down with olive oil and then rubbed in the head n country rub and let set over night in fridgerator.


Fired the smoker up this morning (a cheap masterbuilt propane smoker) for whatever reason I could not get my smoker past 140-150 degrees this morning. I let the ribs and backstrap set in there for about 1 1/2 hr. I then moved to my gas grill on about 220 with a bowl of water and some wood pushed up against the burner to get more smoke. I left them in there for another 3 hrs , I wrapped in foil and finished up in the oven. Both internal temps were 160-170.

They both turned out great, ribs weren't fall off the bone tender but were really good. The bs turned out moist with a nice smoke ring.


Thanks for the help Bluecat and billy b, it was a hit with my guest and their picky eating kids.
7.) billy b - 01/02/2014
They do look great, & if they tasted good then that's what counts.
8.) bluecat - 01/02/2014
Looks like a success!