Smoked venison backstrap is a popular way to cook one of the most tender muscles on a deer, but it’s also one of the easiest things to screw up. I’ve been asked by a number of people why their smoked backstrap comes out dry, and the answer is usually because they set the smoker at too high of heat, didn’t season it ahead of time, or both.

In my humble opinion, the best way to smoke a backstrap is to pre-season it with a salty rub before smoking. This acts sort of like a dry brine that keeps the meat juicy and will also help it absorb the smoke better.

Another trick I use when making smoked venison backstrap is to sear the meat first over high heat to develop savoriness, then transfer to a low-temperature smoker to finish cooking. This is similar to pan roasting and the result is a deliciously juicy and smokey steak!

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