I concur! The best deer meat I ever did was for a Thanksgiving dinner. We had the turkey, done in the oven. All my coonass relatives were there from South LA so I did a backstrap from a doe I shot on a food plot. It was a 15" piece of meat about 9" around. I rubbed it lightly with salt/pepper/garlic powder, then brushed it with olive oil poured into the seasoning dish. It was put on the rack under a wild pig ham, both on the far end of a quality barrel smoker/grill overnight. Next day both were done medium at most. falling off the bone and almost had to fight some folks for left overs!