why waste your back strap with all that....all those seasonings are good fer the lesser desired parts. ig the liver.. innards...giblets...hearts and such.
really..cream cheese on my backstrap? sorry, cant do it..we are talking phil brand cream cheese?

try this...next time cook your back strap, .top upper part of smoker, furthest from fire for like 5-7 minutes per side in about 200-250 smoker.dont need ta saturate it in all kinds of stuff...just like ya would a fine steak..i just use salt.......alabama have similar deer to us..so when ya pull it out and cut it open, and it looks really rare..dont fret..its done..slice it up and serve it.
no smoker...the grill..butter fly the whole backstrap...throw it on the grill..fer about 2-3 minutes a side..it should just barely be brown on the outside...deer is done at 140-145...it may look raw, but it will actually be cooked...and dont swet it, you can eat deer wrong.

THIS RECIPE NOT RECOMMENDED IF YOU DONT KNOW HOW YOUR MEAT WAS HANDLED. IF YA SENT IT OFF...BURN THAT SUCKER..BETTER SAFE THEN SORRY.