I used to slice mine, flour and quickly fry them. A few years ago I decided to try to cook the entire back straps whole on the smoker. I cut them in half one time so I had 2 pieces about 6-8 inches each. I used bark from a shag bark hickory tree and got the smoker to about 250. Laid the straps on the smoker and let them go until they reached about 135 degrees then took them off. By far the best I have ever had. I did the loins this way too. Good news is the loins were done in about half the time so they made a great snack while waiting on the backstraps to cook!