The Perfect Every Time Smoked Then Seared Venison Backstrap
A venison backstrap smoked low and slow then seared on a hot grill to give you the most perfect results every time.
- Prep Time: 5 minutes
- Cook Time: 1-1.5 hours
- Total Time: 1-1.5 hours
- Yield: 2 servings 1x
Ingredients
Scale
- 1 – 1.5 pound Venison Backstrap
- 1.5 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoon Dried Rosemary
Instructions
- Trim venison of any silver skin or excess fat. Pat dry using paper towels.
- Combine the salt, black pepper, garlic powder and rosemary in a small bowl. Sprinkle all over the venison. You may not need it all. Allow the backstrap to sit at at room temperature while you preheat your pellet grill/smoker.
- Preheat your smoker to 220-225 degrees F.
- Place the venison backstrap into the smoker and smoke until reaches 110-115 degrees. Remove from the grill and set aside. This took ~1 hour for my backstrap but start checking the internal temperature around the 40 minute mark. The exact cooking time will vary depending on how thick your backstrap is.
- Remove and heat grill to 450-500 degrees/High heat. Ensure the grill grates are well oiled if you want to get good grill lines.
- Once your grill is hot, add the venison backstrap back to the grill and sear on both sides until the internal temperature reaches your preferred doneness, about 2-3 minutes per side.
- Rare: 120–125°F
- Medium rare: 130–135°F.
- Slice and serve. Do not tent with foil as that will let the backstrap keep cooking.