I smoked a bone-in back strap on Sunday. It turned out pretty good. I injected it with some butter with garlic, salt and pepper, and coated it in butter. I smoked it with bacon over the top of the back strap. I smoked it at about 250-275 degrees for about 2+ hours. I pulled it off once the internal temp was at 135 and 138 degrees in multiple spots in the meat. I let it rest in a cooler for about 30 minutes while we were cooking other items for dinner. It turned out very nice. My wife and daughter still like back strap steaks better, but I thought it was pretty good.

Very nice.

Nice! Looks good! I like the injecting idea.

I recently tried the backstrap bone in, but with the tenders, too...my buddy calls it "the saddle".

Mesquite smoked for 2.5 hours and and then in venison/ham broth overnight on low in the oven. Oven was old and the lowest oven setting was a bit too high. Cooked it a little more than I wanted it. But still tasty.

Yessir

Looks great. Most are boneless.

Dang, that looks great!

Nice!!!

Wow,looks awesome!

yep, done that too but pulled at 125 and let rest as it climbs up a bit in temp

I think I prefer bacon wrapped individually as well...