Smoke the Backstraps Knowing the temp in your grill is crucial, so if your grill doesn't have a temperature gauge, purchase a digital thermometer. The backstraps are delicate, you don't want to over-smoke them. Smoke the backstraps with smoke for no more than 45 minutes, allowing them to cook 1 to 1 ½ hours.
Either, what wood should you not smoke with? Softwoods. Avoid wood from conifers such as pine, redwood, fir, spruce, cypress, or cedar. These trees contain high levels of sap and turpenes, which results in a funny taste and can make people sick. Cedar planks are popular for cooking salmon, but don't burn the wood for smoke.
Even though, can you smoke meat with any wood?
Generally speaking, any wood that is hard and free of resin (or sap) is good for making smoke. If the tree makes fruit or nuts you enjoy eating, then the wood is typically good for smoking. Some wood, of course, makes better smoke than others.
What temperature do you smoke venison?
Smoke the meat slow and low - I prefer somewhere between 175F and 200F - with an internal probe thermometer stuck in the thickest part of the venison. Do not let the probe hit bone. Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120F and no higher than 140F.
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Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.
Place the Back strap on the bottom rack of the Bradley smoker with the Water pan on the Heat diffuser, full of water. After about 3 1/2 hours in the smoker, check core temp of meat. 160 F will render a medium very delicious and tender cut of meat.
The main reason for brining deer meat is to prevent that undesirable “gamey” flavor. ... Not only does the salty water break down proteins in meat to tenderize it, it soaks into the fibers that have a lower salt concentration, thus hydrating the meat.
In truth, soaking your wood chips and chunks isn't necessary and here's why. Wood chips and chunks that have been soaked have to get rid of any moisture before they can produce smoke. ... There is not enough moisture to produce significant steam or smoke, however, it will produce delightful flavor on your food.
Each type of wood has its own unique properties that it passes on to the meat while smoking. ... In fact, the only types of wood you shouldn't use in smoking meat is cedar or any kind of softwood such as pine because of how resinous they are.
“The wood variety matters less than how you burn it. And while each wood variety produces smoke with a slightly different color and flavor, if your new to smoking, the major hardwoods (hickory, oak, apple, cherry and maple) all work equally well.”
Conventional wisdom says that elm, eucalyptus, and sycamore are also unfit for smoking. Likewise, any green wood — that is, freshly cut wood that hasn't been properly seasoned (dried) — will contain too much moisture and sap, making it burn unevenly and sometimes imparting an unpleasant flavor.
Do not soak your wood and it is not necessary to remove bark on woods from fruit trees, in my experience. Make the sticks into wood chips, and cut the bigger pieces into (roughly) fist-sized chunks. You will then need to season (thoroughly dry) your wood before using it for smoking.
When smoking chicken, choose wood chips that will complement the bird. Pecan, mesquite, cherry and apple are all popular wood chip flavors. Hickory is a hard wood that has a sweet to strong taste that is almost bacon-y It burns hot and slow.