No doubt those were tasty. Something I started doing (and everone loves it) is keeping my loins and backstraps hole. I marinate them overnight with Soy Sauce and olive oil. Then I put them in the smoker until they reach about 135 degrees. The loins only take about a half hour and then we snack on them until the larger backstraps are done. I've done with the last two deer I shot and they were great. One was a small doe and the other was a larger older buck and they both pretty much tasted the same. I was surprised how well the meat from the buck turned out.