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Smoked Venison Backstrap

Venison backstrap is the tenderloin of the deer: lean, tender, and unforgiving of overcooking. Smoke it gently, pull it early, and it is a trophy on the plate. Set your time below.

How long to smoke venison backstrap

At 225°F, a backstrap runs about an hour to a medium-rare pull (around 130°F), then a quick sear. It is extremely lean with no fat to protect it, so pull it early: past medium it turns liver-y and dry.

Keep lean game juicy

A marinade or bacon wrap adds the fat venison lacks. Smoke gently, sear fast, and rest. Never cook backstrap past medium if you can help it.

Venison on a pellet grill

225°F with a light wood, pull at 130°F, and sear. Slice into medallions across the grain and serve rosy.

FAQ

What temp is venison backstrap done? Medium-rare around 130°F. Lean game dries out fast past that.

How long does venison backstrap take? About an hour at 225°F plus a sear. The calculator plans it.

How do you keep venison from drying out? Do not overcook it, add fat with a marinade or bacon wrap, and rest before slicing.

🔥 Venison Backstrap at a glance
Pit temps: Slow and Low 225°F / 107°C · Hot and Fast 300°F / 149°C
Time rule of thumb: Classic (Slow and Low): ~1.3 h · Classic (Hot and Fast): ~0.7 h
Rest: 15 min recommended
Best woods: Hickory, Oak, Cherry

Times & temperatures

Style Method Pit temp Approx time Pull / done temp
Classic Slow and Low 225°F / 107°C varies Rare 120°F · Medium-Rare 130°F · Medium 140°F · Medium-Well 150°F · Well 160°F
Classic Hot and Fast 300°F / 149°C varies Rare 120°F · Medium-Rare 130°F · Medium 140°F · Medium-Well 150°F · Well 160°F

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