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.

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.

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.