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Smoked antelope backstrap
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<blockquote data-quote="Elkeater" data-source="post: 1553235" data-attributes="member: 103670"><p>Rub with kosher salt, pepper, garlic and onion and bacon grease. Let sit for 24 hours in the fridge. In the smoker at 300 degrees til it hits 155 degrees internal temp. Slice and enjoy.</p><p></p><p>Tastes better than brisket in my opinion. And it is crazy tender.</p><p></p><p>[ATTACH=full]118405[/ATTACH]</p><p></p><p>[ATTACH=full]118402[/ATTACH]</p></blockquote><p></p>
[QUOTE="Elkeater, post: 1553235, member: 103670"] Rub with kosher salt, pepper, garlic and onion and bacon grease. Let sit for 24 hours in the fridge. In the smoker at 300 degrees til it hits 155 degrees internal temp. Slice and enjoy. Tastes better than brisket in my opinion. And it is crazy tender. [ATTACH=full]118405[/ATTACH] [ATTACH=full]118402[/ATTACH] [/QUOTE]
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