Make sure to cut the silver skin/ sinew off of the backstrap. I have then soaked mine in hot & spicy allegro marinade overnight. Then smoke with 1 or 2 panfuls in my GOSM smoker @ 225 or so. I cooked till 140-145 internal (about 1.5-2 hrs). Perfectly medium rare and delicious. Not even close to dried out. In fact I am smoking another backstrap for xmas eve app with spicy mustard, good cheese and crackers. This will become part of your regular rotation for inner tenderloin or backstrap once you do it.