← Smoke Guide
Game / Venison
Kona Oak-Smoked Venison Backstrap
Lean, tender venison with clean oak smoke, garlic, rosemary and a fast finishing sear.
The cook
Also works with: Cherry
Prep
~10 minutes
Cook
Depends on thickness; typically under 1 hour of smoke plus sear
Serves
4
Ingredients
- 1½–2 lb venison backstrap
- 1 tbsp avocado oil or other neutral high-heat oil
- 1½ tsp kosher salt
- 1 tsp coarse black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried rosemary, crushed, or 1 tbsp finely chopped fresh rosemary
Method
- Pat the backstrap completely dry.
- Lightly coat with oil and season evenly with salt, pepper, garlic, onion and rosemary.
- Preheat the smoker to 225°F using Kona Oak.
- Smoke until the center reaches roughly 135–138°F.
- Move immediately to a very hot grill, griddle or cast-iron pan.
- Sear briefly on all sides until the center reaches 145°F.
- Rest at least 3 minutes; 5–10 minutes is better for slicing.
- Slice across the grain.
Kona tip
Venison is lean. The thermometer matters more than the clock.
Fix my cook
Dry
It went too far. Next time begin checking earlier and shorten the sear.
Too smoky
Use Oak or Cherry and keep the smoke stage clean and moderate.
Kona Smoke Guide original adaptation informed by established venison smoking technique and extension food-safety guidance.
← All recipes