I brined it in a mix of water, canning salt, and brown sugar fro about five hours and then took it out. I dried it off and did a dry rub. It was a mix of brown sugar, famous Dave’s rib rub, and some chili powder. I caked it on pretty thick. I then smoked it in my Lil Totem smoker for an hour and a half. I removed it and checked the internal temp. It was about seventy degrees. My original plan was to finish off in the oven till the internal temp was about a 165 degrees. It took 45 minutes to get it to 160 and I called it good. I let it rest for about 5 minutes and cut it up. I also took the excess rub and added some. Famous Dave’s BBQ sauce to it and water. I mixed it up and micro waved it for minute stirring before and after. It made an excellent glaze. Man that was good!!! I was impressed for my first time smoke and first time dry rub. I’ve made tons of jerky but never a ready to eat meal in my smoker till I did a turkey a few weeks ago. The famous Dave’s rib rub is a little on the spicy side but is sure tasted great. Best venison backstrap I ever ate. I was a little paranoid when I cut it up as you can see how juicy it was. It poured out all over my cutting table.
Looks like I missed one little deer hair on it...If so it went down the hatch.