Smoking Question

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MommaG
Posts: 76
Joined: Fri Jul 25, 2014 9:28 am

Smoking Question

Post by MommaG » Sun Dec 14, 2014 11:14 am

Okay, now that I have your attention. :D
I have some wild hog backstraps that I was thinking about putting in the smoker. But I have a concern it will be tough. Anyone ever smoked hog backstrap or venison backstrap?

Thanks!!

Kchurchill5
Posts: 16044
Joined: Fri Oct 07, 2011 11:55 am

Re: Smoking Question

Post by Kchurchill5 » Sun Dec 14, 2014 11:29 am

Maybe Shadows can answer or Queen Bea. I believe it is the tenderloin ... but, I could be wrong. I have never smoked that cut before.

QueenBea
Posts: 23095
Joined: Sun Jan 08, 2012 9:10 pm

Re: Smoking Question

Post by QueenBea » Sun Dec 14, 2014 11:30 am

Hiya MommaG, lucky you with those wild hog backstraps 8-)

Smoking these will not make them tough if you cook them to a temp of 160 degrees. I usually cook them to 155 degrees and then turn off the smoker and leave the meat in there until it reaches 160 degrees.

MommaG
Posts: 76
Joined: Fri Jul 25, 2014 9:28 am

Re: Smoking Question

Post by MommaG » Sun Dec 14, 2014 2:47 pm

Thanks I wi give it a try!

Shadows1
Posts: 7216
Joined: Tue Aug 14, 2012 3:41 pm

Re: Smoking Question

Post by Shadows1 » Mon Dec 15, 2014 2:06 pm

Bea has the right answer! Smoke @ 200 - 250 °F until the internal temp is 160 - 180°F . It is best kept on the rare side. Cherry and Apple woods are my favorite for this cut both hog and venison. Smoking unlike conventional grilling yields very tender meat.

Sue
Posts: 5486
Joined: Mon Sep 12, 2011 9:45 am

Re: Smoking Question

Post by Sue » Mon Dec 15, 2014 9:33 pm

I think Shadows is right about cooking it to rare or medium rare.

However, where I disagree is that temps upward of 160F are considered medium and by 180F certainly very well done. I most certainly would not cook either these meats that long.

For pork, I would suggest 145 for med rare and on venison, a little less, more like 140F. They should rise another five degrees resting outside the smoker, not in it. If you leave the meat in the smoker it will continue to cook and still add another 5 degrees while it rests.

I also disagree that conventional grilling on this cut doesn't give you tender meat. In my opinion, it is the end temperature that is important. I feel it is overcooking in this particular cut which will cause tough meat.
If this were a very large cut of meat, then smoking would excel as a cooking method, since grilling would burn the smithereens out of the exterior before the interior ever approached doneness. That is why low and slow smoking is great for big cuts of meat, but on little cuts, like tenderloins and things like boneless chicken breasts, you know, *small* things, it is really a matter of preference.

But everyone has their own idea of how to do things.
*peace*
~s

Shadows1
Posts: 7216
Joined: Tue Aug 14, 2012 3:41 pm

Re: Smoking Question

Post by Shadows1 » Tue Dec 16, 2014 3:50 pm

If you say so Sue! How often do you truely smoke meat?

Sue
Posts: 5486
Joined: Mon Sep 12, 2011 9:45 am

Re: Smoking Question

Post by Sue » Tue Dec 16, 2014 4:46 pm

More than once. =))
Maybe twice.
Could have been a few thousand times. *giggle*
Why? ;)

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