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Venison Backstrap

When you have the crown jewel of the deer, you want to make sure it's cooked right. Follow along and enjoy it properly!
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Ingredients
  

  • 1 Deer Backstrap
  • 2-3 Tbsp Meat Church Garlic/Herb Seasoning
  • 1 Tbsp McCormick's Hot Shot Red/Black Pepper

Instructions
 

  • Preheat smoker to 180 degrees (RecTeq'ers: XTREME SMOKE). I used mesquite wood.
  • Season the backstrap(s) with a couple dashes of the pepper, and come back with some Meach Church Garlic/Herb.
  • Place on smoker until IT nears 130 degrees
  • Rest for 5-10 minutes and give it a slice and enjoy