I was lucky enough the other day to have a buddy bring me some Elk backstrap. I found a recipe online that looks pretty good and I'm gonna give it a go this weekend. I'm kind of playing it safe and skipping the "just wing it" stage since this is a 1-shot kind of thing. Anyway, the recipe calls for backstrap cut into pieces and marinated with worcestershire sauce, garlic & onion powder, salt & pepper and bacon wrapped (can't go wrong there). The recipe though, calls for liquid smoke and to grill em on skewers for 15-20 minutes until bacon is crispy and the meat is medium rare. Here's my questions - if smoke the backstrap, up to what IT should I go to if I'm going to grill it after? Do I smoke the backstrap as a whole, or skewered pieces? With the bacon on, or wrap pieces after the smoke and before the grill? I definately don't want to overcook it and dry it out. Decisions, decisions. Any advice would be appreciated!!