The best far as I'm concerned

[BowEd]

I hot smoked a few sets of deer loins with hickory at 200 F. for 4 hours a few fays ago.
I've eaten in many a steak house in my life with their smoked prime rib etc. costing nowadays upwards of $50.00 a plate.
These lions top them all.
Cut them with a fork.

[JW_Halverson]

Jeez man, stop torturing me.

[chamookman]

Drooling on the Key Board - Man, that sounds good  ! Bob

[BowEd]

Finally got a picture.
We eat lots of left overs here.I don't mind if it's GOOD left overs.

[WhistlingBadger]

You guys have got me drooling...come on, elk season!!!

[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