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The best far as I'm concerned

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Buckskinner:
Looks great, can almost smell them!

I like mine medium so run the smoker at 140 or less for 2 hours, wrap tight with foil for another 2 hours. Let cool in fridge for half hour, pat dry then sear with duck fat on hot cast iron pan.  Comes out a very nice medium and very tender.

BowEd:
Sounds delicious.They'll be tender.
I put some some cajun rub on these before smoking.We had a couple chickens in there too and Robin thought it ought to be hot enough/long enough to cook to the bone.

Will B:
Man Ed those look awesome. Mouth watering!!

bjrogg:
Those do look great Ed. I got a smoker for Christmas. So far all I have done is smoked venison summer sausage. Getting pretty good at that. It turned out great.

I was given several deer from others who didn’t want them. Can’t imagine why, but that’s fine with me. I never turn it down. My whole family loves venison. I saved the back straps whole with the plans to smoke them like a Prime rib. Just cut them in about 10” long pieces. I sure hope I don’t ruin them. I’ve been a barbecue grill chef so I need to learn how to smoke them now.

Bjrogg

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