Half baked
If it is only getting smoked for several minutes per side as you suggested is there any reason to smoke it and not just put it on a grill. I have never smoked deer so if it is totally different then I apologize, but at a low temp will anything even happen in ten minutes? I know I don't want to over cook it but I would say that my loins and back straps combined weigh several pounds. I know smoking a couple pounds of ribs or chops takes several hours. I know the loins are a small cut but for packaging reasons I just removed the back straps and cut them in half, so I have four pretty good sized hunks of meat. I would think it would take a couple hours on the smoker to get them up to temp. I have a vertical propane smoker. Last year I did a 10 pound turkey and I am thinking it took several hours.