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Message: <blockquote data-quote="Petras" data-source="post: 396793" data-attributes="member: 216"><p>This is a great way to do it, just make sure you have the pan super hot.  DO NOT OVERCOOK VENISON!  One way that I love to do back straps is to season with seasoning of choice (my fave is either Tatonka Dust or Hardcore Carnivore Black) and then throw them on the smoker.  Run the smoker at 200-225 and cook to an Internal temp of 125.  Seer afterwords if you choose, but I don't.  I just slice it up into little slices kinda like a guy would do a briskett....  freaking delicious...</p></blockquote><p></p>

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