I realize this is kind of late, but do this sometime. This will not require smoking ,but instead high heat. Take a backstrap and remove the silver skin, then rub down with olive oil,kosher salt, and crushed black pepper. Let it sit while you get a sauce ready, made up of 1 c. chopped red onions, 1 c. port wine, 1/2 c red wine vinegar,and 1/2 c. white sugar. A little heavy cream at the end also works with it. Cook this down to a thick type of syrupy glaze. Now over hot coals or high grill temp sear the backstrap completely and remove when rare to medium rare. Serve right away. It will remind you of the very best filet mignon you've ever had, Guaranteed.