I tried this as a trial last year and I have done a couple more and it's been a big hit. I soak the whole backstrap overnight in a marinade 1 cup olive oil, 1/4 cup soy sauce, and Montreal steak seasoning. Then I fill my smoker with bark from my hickory tree and smoke them until they reach about 135 degrees. I take them off and let them sit for a few more minutes and then slice them as desired. I doe the loins the same way and they usually cook in about 15-20 minutes in the smoker. We snack on them until the backstraps are done (30 minutes to and hour depending on how big they are). I usually keep my smoker at about 275. This is one of those recipes that I can feed to women and children that swear they would never eat deer meat and they love it.