View Full Version : Backstrap smokin throw down help

12-29-2011, 03:58 PM
Ok so I'll make this as quick as possible I have never ever done a backstrap before. Well my father in law has been bragging all year about how he can BBQ better that me and that we should have a friendly little competition on new years. Well that time has come gentle man and apparently he was completely serious. Him and my brother in law will both have two and so will I. So with all of that being said he is going to pick up my drum and take it to his house and anything else I may new such as tables so I will have every thing at my disposal possible. He will be using an chargriller offset and my brother in law will be using the brinkman water smoker. Is there anyone out there that can give me te edge on a recipe or a method that gives a really good flavor and moisture content? Any input will be much appreciated considering this is by far the one thing I know he can cook better because well... He's had much more practice than myself

12-29-2011, 04:10 PM
cant be much help as I dont care for backstrap and have never cooked it but I would say slap in the UDS low and slow and kick his a$$, I have yet to have anything bad come out of my UDS!

12-29-2011, 04:31 PM
real hot cook 400degree for backstrap.poke some garlic into strap ,wrap with bacon .when bacon done .strap will be done
pepper if you like pepper .
In Direct cook

use a drip pan with apple juice under it though.
i use apple favored bacon thin sliced .

gotta cook it fast or it will dry out and be tough.

i didnt have any bacon this trip .but all came out real tasty and not tough.

12-29-2011, 05:01 PM
So I see in that thread you had a marinade how long should you marinate it for maybe over night ?

12-29-2011, 05:19 PM
So I see in that thread you had a marinade how long should you marinate it for maybe over night ?

i just put some red wine vinegar ,black pepper ,garlic,ceyene, ,worchester sauce,

mix with water and soak meat all night .
use your own discression for spices ,

not really a set recipe ,i spice accordingly to how i feel .

12-29-2011, 06:18 PM
gotta cook it fast or it will dry out and be tough.

Shows what I know about back strap :msn-wink:

I would listen to him, sounds like he knows what he is talking about :thumbs up:

12-29-2011, 06:58 PM
matter of fact im doing a strap & shoulder tomorrow.

12-29-2011, 10:13 PM
Backstrap is best rare. think rib eye w/o the fat. A good hot short drum cook would be a real good method.

Definitely bacon wrap or it will dry out. Don't cook beyond 125.

An hour or two in Allegro marinade would be pretty good too.

A Daddy Hinkles treatment would be good as well.

if you can get Caventer's Greek Seasoning it would be good to use somen of it after the marinade.

12-29-2011, 10:49 PM
Okie I think you may be the first person that I have talked BBQ too that has referred to allegro marinade strangely enough no one around here even knows what's its used for I had a guy from ms. Turn me on to it and have been usin it for years. So do you think it will get enough of the smoke flavor off the drum if has been on there a shorter amount of time ?

01-01-2012, 11:26 AM
Results are in and apparently I have lost this throw down. My father in law was the victor but hey I got second place and considering that this was my first backstrap cook im very pleased with the results. My pieces were not as moist as I would have liked them to be but the flavor was great.

step one the marinade much like the one greenegg told me about mostly red wine and cider vinegar with some Worcestershire garlic powder apple juice and a splash of orange juice and salt. sat in this mix over night I flipped them before going to bed that night.


then I fried up some bacon and collected the grease from it and mixed it with some beef broth, butter, and a little more garlic powder and injected the snot out of both backstraps. Then I put a good coat of rub on and draped with the leftover bacon.


Here is the setup the that we had going and there's really no comparison as to who had the best performing smoker. :roflmaoha0:



And here is me doing what I do best.

This is how I setup the food, in the pan i have apple juice onion and a little beer.


I Cooked right at 200 degrees the whole time until the internal temp hit 140 then I pulled them wrapped them in foil and let then stay on another 30 minutes while I was slowing the drum down.


they look amazing to me really but im a bit partial. it was very tender and juicy and boy did we eat very good last night.


Happy new year everyone!

01-01-2012, 11:48 AM
There's always next year! Keep working on it and go large next year!

Bet it was some good eating - everyone won on that part :thumbs up:

01-01-2012, 07:20 PM
:thumbs up::thumbs up: