Whitetail backstrap smoked for 3 hours at 225°F on a PK Grill charcoal smoker with a combination of Maple chips, Hickory and competition blend smoker pellets. It turned out so tender that I could have cut it with a butter knife.

I’m pretty stoked that I went out and set up a 4 day tenting camp in the bush by myself, tagged this animal, dragged it 2km back to camp on foot, butchered it on my own, and was able to serve it up to my family. #foodstr #huntstr #carnivore https://image.nostr.build/59b589849b99649ebfc896d9fbea768505cb15730e93087be14d733a8400e655.jpg https://image.nostr.build/93c4f873ca17370c66dde5a40264550aa14677293e4f450596d3667d65e8ee7e.jpg https://image.nostr.build/55691880913b3a4cbbc01f8b934639d11273d1ee8be9f3312f150633969f14e7.jpg https://video.nostr.build/3104b285f193c6925bf1c3112db6f05a33f4af72c999814ae8c17cbcd2b5e05d.mp4 https://image.nostr.build/30fa53de106e57cf7422896f048f1642e7c04e0a3cf84e45317fd2bc280936b7.jpg https://image.nostr.build/f5c11729945c3971ca4744d58520278f620729090d5b73488106d607bc15d51d.jpg https://image.nostr.build/e782f961fe2fea7ad786e56f3e96b127d8f14b035df7fcf63dc98016e7202f0a.jpg