Nothin' but meat


 
A

AdamKing

TVWBB Fan
Saturday night some of the wifes family was over when I got home from cutting some wood and one of them had brought a deer loin hoping i would throw it on the smoker. I already had a tritip in the fridge so i said what the heck i'll cook both. Trimmed up both really nice and seasoned with meatchurch's holy cow (absolutely love this stuff). Sorry about the lack of plated pics and pic quality... I was wore out and beer was involved.
I have only done a few cooks like this and i absolutly love it. This was the first time ive used lump...dont know if I am ready to try it on a long slow smoke but it sure is fun for building a raging fire. I dont have any clue how how these were cooking, we will just say very hot.

crappy picture...sorry

pulled both at about 125-128

sliced, they devoured these like a bunch of intoxicated cavemen

oh and my boys were getting pretty tired by the end of the night and were trying to tell me it was time for bed
 
That's one fine looking venison backstrap cook! I usually cut them into medallions prior to the grill, but after seeing your excellent results I'm going to try the next one whole.
 
Thanks for the complements all. T MacGreggor I would usually do the same thing with cutting it into individual steaks just becuase i never want my backstraps to go so fast! Like i said though it was my brother inlaws loin and i definetly didnt feel like messing with cutting it up into steaks and trying to cook all of them...but it turned out good enough to where i might have to always do one of the backstraps this way from now on!
 
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