Here is one of my favorites. I take both "whole" backstraps from a deer and cut each in half, giving me 4 large backstraps of equal size. I mix up 1 cup of olive oil, 1/4 cup of soy sauce, and a couple tablespoons of Montreal Steak Seasoning. Marinate the straps overnight. I then use my smoker with bark from a hickory tree to provide the smoke. Get the smoker to about 235 degrees and cook the straps to an internal temp of 135 degrees. Take them off and slice them to desired thickness. Cook time is usually less then an hour, depending on the size of the back straps. I do the tenderloins the same way, but they are usually done in less then 30 minutes.