This is becoming one of my favorite ways to cook the backstrap. (the other is to marinate overnight in EVOO, fresh rosemary, sea salt, cracked pepper- over hot coals until rare-med rare..yum!) I put the backstraps in soy, OJ, garlic powder, onion powder, worcestershire etc. overnight) Let air dry for an hour. coarse cracked salt and pepper on top and into the GOSM for 1.5 hours @ 225, over a panful of Hickory until internal temp was 140. Slice and enjoy!