Classic BBQ Sauce or BBQ Sauce of your choice + extra for serving
Trim the backstraps removing as much of the silver skin and sinew as possible. Rinse the backstraps under cold running water and blot dry with paper towels. Sprinkle the steak seasoning directly on the backstraps being sure not to add too much. A nice light coating works best. Once the meat has been seasoned and the bacon is wrapped around the backstraps, the meat is ready for the smoker.
Set the smoker or grill for indirect cooking. Preheat the grill to 275 degrees F. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full.)
When the coals are ready to cook, place the backstraps on the hot grate on the cool side of the opposite side of the coals, toss a large chunk of the pecan wood onto the coals and cover the grill.
Bring the temperature back up to 275 degrees F, using the vents to regulate the temperature. Allow the meat to cook 1 to 1 ½ hours, but smoke the backstraps with smoke for no more than 45 minutes.
Monitor the temperature of the meat, but also check the temperature of the smoker. Check every 30 minutes or so to keep the temperature between 250 and 300 degrees F. Make adjustments with the vents and add more coals as necessary.
When the backstraps reach an internal temperature of 125 degrees, brush on some barbecue sauce and continue cooking until the internal reaches 130 to 150 degrees F.
When the meat reaches the desired temperature, remove it from the smoker. Allow the backstraps to rest at least 10 to 20 minutes before cutting. The bacon should be browned and fully cooked the outside and the inside of the meat should be somewhat firm to touch and pink.
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