Brined and Smoked Venison Backstrap

Servings: 4 Prep Time: 10 minutes Cook Time: 2 hours

This venison backstrap recipe is a fun smoky twist on the classic grilled backstrap. With its tender texture, smoky essence, salty goodness, and unique flavor, this is the perfect way to enjoy this great cut of meat. Give it a try today!

Ingredients: – venison backstrap – water – ice – kosher salt – brown sugar – worcestershire sauce – garlic cloves – olive oil

To a medium saucepan, add 1 quart of water, salt, brown sugar, worcestershire sauce, and garlic cloves. Bring to a boil. Boil until the salt and brown sugar dissolve, about 2-3 minutes.

Add 4 cups of ice and enough cold water to make 1 quart of liquid to the brining container.

Pour the brining mixture into the brining container. Stir to combine. Place the brine in the fridge or freezer to cool completely.

Once the brine is 41°F or colder, add in the backstrap. Cover and refrigerate for 24-48 hours.

Preheat a pellet smoker to 180-200 degrees F. Remove the backstrap from the brine and rinse under cold water. Pat dry with paper towels.

Place the meat on an oven-safe wire rack and loosely tent the meat with aluminum foil. Place the rack with the meat on the side of the grill away from the heat source. Place the rack with the meat on the side of the grill away from the heat source.

Remove the meat from the grill and heat the grill to 350 degrees F. Drizzle with olive oil and use a basting brush to cover the meat in oil. Grill both sides for 30 seconds to 1 minute directly over the flames.

Let meat rest for 10 minutes. Slice and enjoy!