Smoked Venison Backstrap
Here’s a different way to cook one of the most tender cuts of deer. This Smoked Venison Backstrap will amaze you. It’s that good.
🍽️ Recipe Name: Smoked Venison Backstrap
⏰ Ready In: 10 hours 10 minutes
⏳ Prep Time: 10 minutes (+ 8 hours brining)
🔥 Cook Time: 2 hours
👥 Serves: 14
🥕 Main Ingredients: Venison loin, kosher salt, black pepper, garlic, onion powder, brown sugar, smoked paprika, chili powder, dry mustard.
🍳 Special Equipment: Smoker, meat thermometer, aluminum foil
⭐ Why You’ll Love It: Tender, smoky, and packed with flavor. The dry rub adds a delicious crust while slow smoking keeps the venison juicy and tender.
👇 Full measurements and instructions are in the recipe card below.
Smoking meats is usually reserved for the tougher cuts of an animal. The legs, brisket, neck, and the like. The slow cooking helps retain moisture and adds incredible flavor.
The Tools I Use and Recommend
These are the smokers and tools I actually use. The right setup makes a noticeable difference in both flavor and consistency.
This loin is even more tender when it is slow-cooked, and the smoking does add that incredible flavor.
 | This recipe is part of my Smoked Cookbook, packed with more of my go-to smoked favorites. Get the ebook here |
What Is the Backstrap
There is a lot of confusion amongst hunters about what the deer backstrap, loin, and inner loin (tenderloin) are. If you want to better understand different venison cuts and how to cook them, it helps to know where each cut comes from. The deer loins, otherwise known as the backstraps, are located above the ribcage on either side of the spine. These muscles work less than, for instance, the leg muscles, so they are incredibly tender.
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The inner loins, or venison tenderloins, are located on the inside of the rib cage, just under the backstraps. The inner loin is the most tender cut of meat on the animal. They are the equivalent of filet mignon of beef but much smaller than beef tenderloin.
Ingredients You Need
Smoking, in general, is a very flexible cooking method. Use your favorite spices or seasonings or whatever you have on hand. You can use a marinade or a brine to flavor and tenderize the meat even further.
A marinade would consist of an acid like citrus juice, wine, soy sauce, or vinegar, and oil, usually olive oil, along with spices of your choice.
This is simple, but one of our favorite combinations to let the flavor of the deer shine through.
- Kosher salt or sea salt
- Black pepper – grind your own pepper for best flavor.
- Granulated garlic or garlic powder
- Granulated onion or onion powder
- Brown sugar
- Smoked paprika
- Chili powder or cayenne powder
- Dry mustard
How to Smoke Venison Backstrap
Measure and mix all of the spices. Add them to a small tupperware or jar and shake vigorously to combine.
First and foremost, when cooking any cut of venison, cut as much of the fat and silver skin off as possible. Not only is the fat not palatable like that of the beef, but it can also be grizzly and hard to chew. Pat dry backstraps with paper towels. Place in a covered bowl or container. Cover all sides of the meat evenly with the brine. Refrigerate at least a couple of hours or overnight (you can even leave it 2-3 days) for best flavor. The longer it brines, the more flavorful it will be.
The next day, set up the smoker and preheat to 180°F. Set the meat on the grates. You don’t have to wait until the loin warms to room temperature since this is such a long cook time. Insert your smoker’s probe or another good meat thermometer into the thickest part of the loin. Close the door or lid and try to keep it closed as much as possible.
Smoke until the meat reaches 135°F internal temperature for medium rare. Depending on the thickness of your meat, this will take 2-4 hours.
It’s important to tent the meat with foil and let it rest for at least 15 minutes after it comes out of the smoker so the juices can redistribute.
Food Safety Note: Extension sources recommend cooking whole cuts of venison to an internal temperature of 145°F. In our experience, though, venison cooked that far is tough and dry, so we prefer it medium-rare.
We don’t recommend cooking the meat over 140°F, which is medium. Since the loin is so lean, it can become tough quickly. If you have folks who don’t like to see red in the meat, tent with foil for about 30 minutes. You shouldn’t have any red left.
Tips for Your Success
A few simple steps will help keep your smoked venison backstrap tender, juicy, and full of smoky flavor.
- Don’t skip the marinade: Venison is naturally lean, so marinating it helps add moisture and plenty of flavor before smoking.
- Use a meat thermometer: Check the internal temperature rather than relying on cooking time. This helps prevent the backstrap from becoming dry or overcooked.
- Keep the smoker temperature steady: Consistent low heat allows the venison to smoke evenly without cooking too quickly around the edges.
- Let it rest before slicing: Let the backstrap rest for a few minutes after smoking so the juices can settle back into the meat.
- Slice against the grain: Cutting across the muscle fibers makes each bite noticeably more tender and easier to chew.
What If I Don’t Have a Smoker?
If you don’t own a smoker, you can still enjoy smoked meats. You can use your grill to smoke. Set up your grill so that the fire is only on one side. Place the meat on the side of the grill without the direct flame (indirect heat). This is called indirect cooking.
Add soaked wood to a metal tray (we use a disposable foil pie plate or bread pan). Add another metal tray with water. Remember to fill the water if it runs out.
You can also create a similar setup for your oven in a pinch or in the winter.
What Type of Wood to Use
Like fish, we prefer a mild wood for venison. Fruit woods like apple, cherry, or peach, pecan, or alder are our favorite.
What Spices Can I Use for Venison Loin
Lots of spices enhance the flavor of the deer meat without overpowering it.
- Garlic
- Onion
- Rosemary
- Thyme
- Juniper berry
- Paprika
- Mustard
- Sugar, such as brown sugar, honey, maple syrup and the like
- Chili powder
- You can even wrap the loin in bacon, secured with toothpicks, so that it bathes the meat with pork fat.
Serving Suggestions and Sides
- We like to serve the meat in various ways, but some of our favorites are slicing the meat thin and serving it with BBQ sauce in a sandwich. Serve the sandwich with coleslaw and a pickle.
- Slice it into chunks and serve with mashed potatoes, coleslaw, and corn on the cob.
- Slice or chop it and make tacos with your favorite salsas and toppings.
- Serve with roasted potatoes and your favorite green vegetable
- Try topping it with horseradish sauce, just like beef.
Tools That Make This Recipe Work
If you don’t already have these, this is where most people struggle
- Gas grill/smoker– Maintains the steady, controlled heat venison needs for even smoking. Without consistent temperature, backstrap can quickly become tough and dry.
- Meat thermometer– Takes the guesswork out of doneness so you can pull the backstrap before it overcooks and loses its tenderness.
- Plastic food storage– Gives the backstrap room to marinate evenly without crowding. A tight container can leave parts of the meat poorly seasoned.
Get an accurate internal temperature reading while smoking venison backstrap. Fast, reliable readings help you remove the meat at the right temperature, keeping this lean cut tender, juicy, and perfectly cooked.
More Venison Recipes
- Venison Shepherd’s Pie
- Grilled Venison Backstrap
- Venison pot roast
- Smoked Venison brisket
- Venison chorizo
- Canning venison
- Venison tacos
- Venison Italian sausage
More Recipes for Smoking
- Venison Summer Sausage
- Smoked Pheasant
- Catfish
- Steelhead trout
- Spare ribs
- Pulled pork
- Beef brisket
- Chipotle peppers
Smoked Venison Backstrap
Ingredients
- 3½ pounds venison loin
- 2 teaspoons coarse kosher or sea salt
- 1 teaspoon cracked black pepper
- 2 tablespoons garlic, granulated
- 1 tablespoon onion powder
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 tablespoon Chili powder
- 2 teaspoons dry mustard
Instructions
- First and foremost, when cooking any cut of venison is to cut away as much of the fat and silver skin off. Not only is the fat not palatable like that of the beef, it can be grizzly and hard to chew.3½ pounds venison loin
- Pat to dry off backstraps with paper towel. Place in a covered bowl or container.
- Measure and mix all of the spices. Add them to a small tupperware or jar and shake vigorously to combine.2 teaspoons coarse kosher or sea salt, 1 teaspoon cracked black pepper, 2 tablespoons garlic, granulated, 1 tablespoon onion powder, 2 tablespoons brown sugar, 2 teaspoons smoked paprika, 1 tablespoon Chili powder, 2 teaspoons dry mustard
- Cover all sides of the meat evenly with the dry rub. Refrigerate at least a couple ofhours or overnight (you can even leave it 2-3 days) for the best flavor. The longer it brines, the more flavorful it will be.
- The next day set up the smoker and preheat to 180°F. Set the meat on the grates. You don’t have to wait until the loin warms to room temperature since this is such a long cook time. Insert your smoker’s probe or another good meat thermometer into the thickest part of the loin. Close the door or lid and try to keep it closed as much as possible.
- Smoke until the meat reaches 135°F internal temperature for medium rare. Depending on the thickness of your meat, this will take 2-4 hours.
- It’s very important to tent the meat with foil and let it rest when it comes out of the smoker for at least 15 minutes so that the juices will redistribute.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky's Amazon Store!Notes
- We like to serve the meat in various ways, but some of our favorites are to slice the meat thin and serve it with BBQ sauce in a sandwich. Serve the sandwich with coleslaw and a pickle.
- Slice it into chunks and serve with mashed potatoes, coleslaw, and corn on the cob.
- Slice or chop it and make tacos with our favorite salsas and toppings.
- Slice and serve with horseradish sauce on sandwiches or not.
- Serve with roasted potatoes and your favorite green vegetable.
So so so good! Just made it with elk straps and the flavor was amazing. Only used the brine for 2 hours, smoked the back strap for 40 min and cooked at temp for 30. PERFECTION!!
We love it too. We’re so glad that you liked it!
I’m so glad that you liked it Todd! Your comment made my day!