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venison backstrap

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edited November -1 in EggHead Forum
What is the best temperature for cooking/smoking venison backstrap on the BGE? I am wrapping it in bacon. Should I also wrap in in aluminum foil? Any favorite recipes for backstrap? Thanks.
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    bigskychef,[p]
    Give this a try![p]Smoked Backstrap[p]1 venison backstrap
    1 lb. bacon
    1 onion
    1 bell pepper
    1 head garlic
    Salt and Pepper to taste[p]Trim backstrap ends so you are left with 1 whole piece of meat roughly the same size in diameter. Butterfly backstrap, being careful not to cut all the way through. Season inside and out with dizzypig coarse and a touch of salt and pepper.[p]With backstrap laid open, layer inside with the onion, bell pepper and garlic(thinly sliced). Close backstrap and set aside. Lay out bacon on cutting board slightly overlapping each piece. Lay backstrap on bacon and alternately fold ends of bacon over the top of the backstrap until covered completely from end to end. Get the egg stable between 250-275 degrees and add either hickory or mesquite wood. Smoke indirect for 2.5-3 hours. Remove from egg, let stand for 10 minutes and slice.

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