Venison Backstrap

Ingredients:

1. Venison Backstrap (2 to 2.5lbs)

2. Thing sliced bacon (really thin here)

3. Decently high salt content steak seasoning (or Lawry's, plus Pepper and Garlic Powder)

4. BBQ Sauce if you are so inclined to ruin the delicious end product

Directions:

1. Clean your backstrap, remove silver skin

2. Liberally season the meat

3. Wrap with thin bacon (I generally weave the strips together so it stays on a bit better)

4. Preheat smoker to 225°F and set to super smoke if available

5. Place the backstrap directly on the grate with the bacon seam down

6. Cook until the backstrap comes up to 125°F

7. If you want the bacon crispy, either raise the temp on the smoker to 450°F to sear the bacon or sear on a griddle, which should bring the temp up to 135°F for a medium finish

8. Otherwise you can leave the meat on the smoker until it hits 135°F

9. Remove and allow to rest for 10-15 minutes before eating