What the hell is a backstrip?

Discussion in 'Pork' started by cromag, Aug 15, 2010.

  1. cromag

    cromag Smoking Fanatic

    My parents want me to smoke some pork and a brisket for a get together they are having. I gave a list of baby backs, a brisket and a nice size butt. She didn't get a butt but (hehe) instead a boneless pork backstrip.. My first guess is it's a loin and if it is I'm guessing pulled pork is out of the question with this strip.. Am I correct?
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Its probably either a loin or tenderloin . Look at some of the canadian bacon post . CB is made from a loin. IMHO this cut of pork has very little fat and is not to good for pulled pork.

     I would filet it and stuff it. wrap w/ bacon and smoke it. (search, stuffed pork loin)

     If it is a tenderloin it will be better to quick cook it on a grill instead of smoke.
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I wonder if that wasn't a misprint on the package; maybe should have said "backSTRAP?"  If so, it is definitely a loin and very tasty, but not pullable (is that a word? LOL).  Save it for later and go get a butt for the pull.

    Cheers!
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    I was wondering the same thing myself - I just did a google search and backstrip is not coming up - keeps referencing backstrap. What does it look like - a loin or a small strip of meat

     
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Cromag,

        Go ahead and use the Loin,makes a wonderful PP.I catch them on sale and do several.May need some Bacon for fat,but if you start at 300F and drop to 220*F it will be great it about 4hrs.

    Catch the drippings for an exceptional finishing sauce.[​IMG]

    Don't be intimidated and,
     
  6. cromag

    cromag Smoking Fanatic

    [​IMG]

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  7. cromag

    cromag Smoking Fanatic

    What about injecting and covering with rub then constant mopping like a butt and just have sliced lion? I will just keep this chunk for myself for another night
     
    Last edited: Aug 15, 2010
  8. bob1961

    bob1961 Smoking Fanatic

    yeah that a tenderloin or backstrap, never heard it called a backstrip before.........bob

    ....
     
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    aha!

    Just figured it out when i saw the label .

     Military term ,got to be.

     looks like a whole pork loin to me.
     
  10. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    Yeah I have to agree with pork LOIN not a TENDERLOIN, it is a lot bigger than any tenderloin I have ever seen.  Plus around here tenderloins are about $4 a pound.  I have made several by injecting them with BBQ sauce and apple juice separately, and they are delicious.  You can also cut them across the grain into about 3/4 inch chunks, and make "boneless pork chops", I don't know if this really what is used as a boneless pork cop or not, but it works for me.  
     
  11. bob1961

    bob1961 Smoking Fanatic

    yeah the loin, backstrap or what ever it wants to call itself is the part of the porkchop with bones, i get those loins and make my chops with them........bob

    ....
     
  12. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    If you buy center cut boneless chops the loin is where they come from.
     
    Last edited: Aug 15, 2010

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