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Smoked backstrap

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So I'm wanting to try my hand at smoking a backstrap. I'm hoping you guys can help me out with some ideas for a marinade or dry rub. Anyone have a good recipe?

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24 hours in red wine or favorite craft beer, Italian dressing, garlic and seasonings like S and P, peperika etc. dry rub half brown sugar, other half your favorite seasonings I use smoked peperika, garlic salt, Tony's creole seasoning, s and p, chili powder or something else spicy.

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I like to make my own rub with cumin, granulated garlic, onion powder, smoked paprika, black pepper, and oregano. I rub the meat with the rub, lattice bacon and wrap around the loin. I personally won't marinate this cut of meat, but when I marinate a tri-tip I use the liquid Montreal seasoning and I put an Moose Drool beer and marinate over night. I set the smoker at 225 degrees and use pecan chips for 4 hours give or take on how rare you like your meat.

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