How to Smoke Venison Backstrap for Tender, Flavorful Results

Smoked venison backstrap is one of our favorite preparations. Slow smoking at a low temperature yields exceptionally tender meat with a rich, smoky flavor.

Fresh backstrap straight from the deer and onto the grill is ideal, but most hunters end up freezing much of their harvest. Frozen backstrap still smokes up tender and flavorful when handled correctly.

Backstrap is the most tender cut on a deer (and among the most tender of any meat). Two long strips run along each side of the spine and are perfect for quick smoking and a brief sear.

What makes this recipe so yummy

• Using a pellet smoker lets you set a low temperature and leave the meat to cook slowly for even smoke penetration.
• Low-and-slow cooking preserves moisture and produces some of the juiciest, most flavorful venison backstrap you’ll taste.
• Backstrap is naturally tender, so a gentle smoke and short sear highlight its texture and flavor without overcooking.

Groceries you’ll need: Ingredients

• Venison backstrap
• Cornstarch
• Onion powder
• Garlic powder
• Smoked paprika
• Chipotle chili powder
• Black pepper
• Sea salt
• Light brown sugar

See the recipe card below for exact quantities.

Recipe walkthrough: Instructions

• Step 1: Combine all seasonings in a resealable bag.
• Step 2: Remove any silver skin, add the backstrap to the bag, and shake to coat. Let rest at room temperature for one hour while the smoker heats.
• Step 3: Fill the smoker with pellets and set to 200°F (93°C).
• Step 4: Place the backstrap on the grill, insert a meat thermometer probe, close the lid, and smoke until the internal temperature reaches 125°F (about 1 hour 15 minutes).
• Step 5: Remove the backstrap and tent it with foil.
• Step 6: Increase the grill heat to high or preheat a grill pan or cast iron skillet until very hot. Sear each side for about 1 minute to develop a char, then return to the tent and rest 15 minutes.
• Step 7: Slice the rested backstrap into medallions and serve.

Recipe variations and substitute ideas

• Other cuts: This rub and method work well with venison steaks, loin, or roast.
• Soy sauce: Add to the rub or a light marinade for extra umami and saltiness.
• Olive oil: Mix with the spices for a looser marinade instead of a dry rub.
• Red wine or apple cider: Use in a marinade to tenderize and add flavor.
• Citrus: Lemon or lime juice in a marinade can brighten flavor and reduce gamey notes.
• Steak seasoning: Substitute your favorite steak seasoning if you prefer.

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Necessary gear: Equipment

You’ll need a smoker to make this recipe. A pellet grill works especially well for low-and-slow smoking and temperature control.

The pellets you choose influence the flavor—hickory, oak, pecan, or fruit woods like cherry all work well.

Wood Pellet Grill

Pellet grills provide direct and indirect heat ranges from low-and-slow to hot-and-fast, making them versatile for smoking backstrap.

The pellets or chips you use can vary too. You might like pecan, oak, or cherry.

Other Venison Recipes You Might Like

• Venison Cutlets
• Venison Burgers
• Venison Chili
• Spaghetti and Venison Meatballs
• Venison Meatloaf
• Venison Tacos
• Instant Pot Venison Stew

While the smoker is running, try smoked queso, mushrooms, meatloaf, or asparagus for tasty accompaniments.

How to store leftovers

Refrigerate leftovers in an airtight container for up to 3 days.

If the backstrap was not frozen before cooking, you can freeze cooked slices for up to 3 months.

Mel’s kitchen notes

Key tip: Do not overcook venison. Aim for medium-rare and use a meat thermometer to confirm doneness. A quick, very hot sear after smoking adds color and flavor without drying the meat.

If you’ve tried this Smoked Venison Backstrap, please leave a comment and tell us how it turned out—we appreciate reader feedback.

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Smoked Venison Backstrap