Charcoal grilled venison

[gcr0003]

I was cooking up some 100% venison burgers and decided to grill a piece of backstrap as well. I put the back strap on indirect heat when the burgers were close to done with just salt and coated in olive oil. I cut the vent off and left the lid on and the meat off to the side while we ate dinner. I almost forgot about it on the grill after dinner and I figured it was dry and ruirnt. Turns out it was cooked absolutely perfect. Very juicy and tender with a little crispiness on the outside and perfect natural charcoal smoke flavor throughout. I’m going to try to replicate this again on purpose because it was shockingly good.

 

[BuffaloBill]

I like to do mine indirect and use a Bluetooth thermometer set to 135. Helps keep it from getting overcooked.

 

[Nosaj]

Looks awesome!

 

[MattMan81]

Was this a charcoal grill? More details.. That looks good..

 

[gcr0003]

Was this a charcoal grill? More details.. That looks good..

Webber charcoal grill. Get charcoals going in a charcoal chimney. Pour onto grill once flames are well above top. I pour my coals on 2/3 of the circle for direct heat for burgers in this case and then I can still slow cook something on indirect heat after. Wait until heat settles out 200-300 deg F and leave backstrap on for about 30 min to an hour. This is how I smoke most meat on the grill, but I usually add a wood chunk or woods chips for specific and more intense smoke flavor. Charcoal smoke gives a great flavor too which is all I did for this. Ideally you would lather in light olive oil and season with whatever you like (I usually use conecuh or Byron’s butt rub) for most things because it pairs well with the smoke but I just did salt this time. Nothing to it.