Smoked Venison Backstrap

The backstrap is the filet mignon of the deer. It runs along the spine and does almost no work, which means it's the most tender cut on the animal. Most people grill it hot and fast, and that works great — but smoking it low and slow with a coffee-chili rub takes it to another level. The smoke penetrates the lean meat and the rub builds a bark that adds flavor you can't get any other way.

Ingredients

• 2 lbs venison backstrap, silverskin removed
• 2 tbsp finely ground coffee
• 1 tbsp ancho chili powder
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 2 tbsp olive oil
• Hickory or cherry wood chunks

Instructions

• Remove the backstrap from the fridge 30 minutes before cooking and let it come to room temperature.
• Mix the coffee, chili powder, brown sugar, garlic powder, onion powder, paprika, salt, pepper, and cayenne in a small bowl.
• Pat the backstrap dry with paper towels. Rub with olive oil, then coat generously with the spice rub on all sides. Press the rub into the meat.
• Preheat your smoker to 225 degrees F using hickory or cherry wood.
• Place the backstrap directly on the grate. Insert a probe thermometer into the thickest part.
• Smoke until the internal temperature reaches 130 degrees F for medium-rare, about 1.5 to 2 hours depending on thickness.
• Remove from the smoker and tent loosely with foil. Rest for 10 minutes — the temp will carry over to about 135 degrees.
• Slice against the grain into 1/2-inch medallions and serve.

Tips

Don't overcook it. Venison backstrap has almost no fat. Past medium (140 degrees internal), it dries out fast and turns chewy. Pull it at 130 and let it rest — medium-rare is the sweet spot.

Use a probe thermometer. Don't guess. A $15 digital thermometer is the single best investment for cooking wild game.

Cherry wood gives a milder, slightly sweet smoke that pairs well with venison. Hickory is bolder. Both work — avoid mesquite, which can overpower the meat.