I love smoked back strip. Throwing some on the smoker today. Let it chill and slice thin on a meat slicer and use it for lunch meat. Awesome on a crusty roll from wally world bakery and horsey sauce.
I usually do whole inner loins over hickory a couple times a year. Always brine it first in a homemade brown sugar brine. Have had a few people that thought it was Canadian bacon and not deer.