Traeger Venison Backstrap

Let me tell you, smoking venison backstrap on a Traeger grill is a game-changer. The first time I smoked venison, it was a disaster—I had the wrong pellets, didn’t season it enough, and ended up with a piece of meat that tasted like I smoked my old boots instead. But I stuck with it, learned a few things, and now? Now I feel like a backyard pitmaster every time I fire up that Traeger. So let me share what I’ve learned about smoking venison backstrap—because this is one recipe you don't wanna mess up.

How to make smoked venison backstrap on a Traeger

Let’s cut to the chase—you’re not here to hear me wax poetic about the virtues of venison, you want that melt-in-your-mouth smoked goodness. Fair enough.

Step 1: Prep your backstrap
Now, this part is crucial. Venison backstrap is lean, and if you mess around and don’t prep it right, it’ll turn into jerky—dry and tough. So, first things first: you gotta trim off the silver skin. It’s that tough, sinewy stuff that does nothing for your taste buds. Use a sharp knife and be gentle, it’s like peeling an apple—slow and steady wins the race.

Step 2: Season it like you mean it
Venison doesn’t have a ton of fat, so you gotta bring the flavor. I like to keep it simple—salt, pepper, garlic powder, and maybe a little smoked paprika if I’m feeling fancy. Rub it in generously, like you’re giving the backstrap a deep tissue massage.

Step 3: Fire up that Traeger
Set your Traeger to about 225°F. This is the sweet spot for low and slow smoking. If you’re used to grilling steaks fast and furious, hold your horses—patience is key here.

Step 4: Smoke it
Throw the seasoned backstrap on the grill and let it smoke for about 1.5 to 2 hours. You’re looking for an internal temperature of around 130°F for medium-rare. Remember, venison cooks quickly, and the leaner the meat, the faster it dries out. Keep an eye on it, trust me. Walk away for too long, and you’ll be gnawing on a dry log.

Step 5: Let it rest
Pull that beauty off the grill and let it rest for 10 minutes. It’s tempting to dive right in, but letting the meat rest allows the juices to redistribute and settle, giving you that tender, juicy bite.

What type of wood/pellets to use for this recipe

Ah, the million-dollar question. What wood should you use for venison? Now, I’m not saying you’ll get into a fistfight at a BBQ competition over this, but let’s be honest—what wood you choose is serious business.

Personally, I swear by hickory for venison backstrap. It’s got that bold, earthy flavor that complements the wild game without overpowering it. But if hickory’s too much for you, applewood is a great choice for a slightly sweeter, more subtle smoke. You want something that enhances the flavor of the venison without masking it.

If you’re the experimental type (or just have a random bag of pellets lying around), mesquite can work too, but it’s a bit of a wild card. Strong stuff, that mesquite, so proceed with caution. A mix of hickory and cherry is another pro move—bold with a touch of sweet. It’s like a BBQ symphony in your mouth.

Additional tips

• Bacon wrap it, if you're feeling indulgent. Bacon helps to keep the venison moist while adding a little extra fat and flavor. I mean, when has bacon ever been a bad idea?
• Don’t overcook it. This is the biggest rookie mistake with venison. If you’re unsure, err on the side of caution. You can always pop it back on the grill, but once it’s overcooked, it’s game over (pun intended).
• Use a meat thermometer. Don’t guess, don’t eyeball it—just use a thermometer. Trust me, there’s no room for macho BBQ guessing games when it comes to venison.

What to serve with your smoked venison backstrap

Alright, you’ve put in the work, and now you’re ready to serve. But don’t you dare pair that masterpiece with boring sides. No, no, no. This smoked backstrap deserves something special.

Here’s what I’d serve with it:

• Garlic mashed potatoes—because the buttery creaminess of mashed spuds is the perfect contrast to the smoky venison.
• Grilled asparagus—light and fresh to balance out the richness.
• Red wine reduction sauce—yeah, I said it. A fancy red wine sauce will take this meal to the next level. Plus, venison and red wine are like peanut butter and jelly.
• Buttered corn on the cob—because sometimes you just need some good ol’ corn to keep things grounded.

Of course, if you’re in the mood for something simpler, a fresh green salad with a balsamic vinaigrette would be a great choice too. But whatever you do, make sure you’ve got something to soak up the juices from the backstrap—don’t let that flavor go to waste.

What to do with leftovers

Okay, so let’s say you somehow have leftovers (unlikely, but hey, it happens). Don’t just reheat it and eat it like that. No, my friend—you’ve got options.

• Venison tacos—shred that leftover backstrap, toss it in a soft tortilla with some salsa, avocado, and maybe a little sour cream. Boom! Gourmet tacos.
• Venison and eggs—dice up the leftover backstrap and toss it in a scramble. Add some cheese and hot sauce for a breakfast that’ll kick your day into gear.
• Venison sandwich—slice it thin, pile it high on a crusty roll, and add some horseradish sauce. You’ll forget you’re eating leftovers.

Overall, smoking venison backstrap on a Traeger is a labor of love, but man, is it worth it. I’ve messed up my fair share of wild game, but once you get it right, it’s like you’ve unlocked the secret to life itself. A little patience, the right pellets, and a few pro tips will have you turning out venison that’ll make your neighbors’ mouths water. So, give it a shot—trust me, you won’t regret it. And if you do, just invite me over next time, and we’ll tackle it together!

Traeger Venison Backstrap

Print Recipe

Unlock the secret to a juicy, flavorful Traeger venison backstrap! This simple recipe brings rich, smoky perfection to your table. Try it today!

Course Main Course

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Servings 4

Ingredients

For the Venison Backstrap:

• 2 lbs venison backstrap trimmed of silver skin
• 2 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary crushed
• 2 tablespoon olive oil

For the Homemade BBQ Sauce (optional but recommended):

• 1 cup ketchup
• 2 tablespoon apple cider vinegar
• 2 tablespoon brown sugar
• 1 tablespoon molasses
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper optional for heat
• Salt and pepper to taste

Instructions

Prepping the Venison

• Start by trimming the venison backstrap. Make sure to remove any silver skin, that tough connective tissue, with a sharp knife. This will ensure a tender, melt-in-your-mouth result.
• In a small bowl, mix together your salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried rosemary. This rub will give the venison a deep, savory flavor with just a hint of smokiness.
• Drizzle the backstrap with olive oil to help the rub stick. Then, coat the meat generously with your spice mix, rubbing it in with your hands to make sure every inch of the meat is covered. Let it sit for about 20-30 minutes to let the flavors soak in.

Smoking the Venison

• Fire up your Traeger (or any pellet smoker) to 225°F. For this recipe, I recommend using hickory or applewood pellets, which provide a bold yet balanced smoke that complements the lean venison.
• Place the seasoned backstrap directly on the grill grate and close the lid. Let it smoke low and slow for about 1.5 to 2 hours. You’re aiming for an internal temperature of 130°F for a perfect medium-rare finish. Use a meat thermometer to check the temperature—this isn’t a guessing game.
• Once it hits that golden 130°F, take the venison off the grill and wrap it loosely in aluminum foil. Let it rest for about 10 minutes. This will allow the juices to redistribute, giving you that juicy, tender bite.

Homemade BBQ Sauce (Optional)

• In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper (if you want a little heat). Whisk everything together and bring it to a simmer over medium heat. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Add salt and pepper to taste.
• If you’re a fan of BBQ sauce, brush some of this homemade goodness onto the backstrap during the last 10 minutes of smoking. This will give it an extra layer of flavor without overpowering the natural taste of the venison.