Check out this absolutely delectable smoked venison backstrap recipe submitted by Amy Hess.  

 

Dry Rub Ingredients:

• 2 Tablespoons ground coffee​

• 1 & 1/2 Tablespoons cocoa powder

• 1 Tablespoon cumin 

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 teaspoon kosher salt

• 3/4 teaspoon black pepper

• 1/4 teaspoon chipotle powder

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Smoking instructions:

1. Pat meat dry, then rub with olive oil.

2. Apply rub liberally.

3. Wrap in plastic wrap and refrigerate for at least 1 hour, but no more than 4 hours.

4. Take meat out and allow to come to room temperature before smoking.  

5. I use a pellet smoker and smoke at 225 degrees with a pan of water in the smoker

6. Smoke until meat is at desired doneness. (I pull mine at 145-150 degrees because I like medium)  Pull off sooner for medium rare.

7. Let rest about 5-10 minutes and enjoy!