Deer backstrap

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Smoked at 220 ish to internal temperature of 143. Rested 15 minutes before slicing.
Gone in 5 minutes!


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That looks really good!

Yummy!

Sounds awesome

Nice. I like the care taken in cooking too. Backstrap is always over cooked by many, yours looks perfect.

they just don't make backstrap big enough it seems to me , just saying :Rofl
yummy stuff ....