Was given some Antelope backstrap,,, and have heard it is rather gamey... Wanted to smoke it.... Any ideas would be appreciated.
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Yup..... I smoke lean cuts, one must use a smoker like an oven, it can cook rare and at higher temps. I use a gas smoker to have better control over the heat....Hot smoked to medium rare would be fine/great. Sorry I read more into the whole smoking thing when I read "smoking" (think pork butt, brisket, etc. where long and slow works for these fatty but tough cuts of meat ... doesn't work for wild meat with near zero fat/marbling).
If you want to keep it whole it works well to Reverse sear lean cuts of meat.
Cook at 225-250 on smoker until around 120 internal temp, pull off and rest, then sear on hot grill, cast iron skillet, or 550 deg oven.