There's really no secret to my smoked backstrap, and the technique is relatively easy. The one requirement is the right rub, and I haven't found one better than a blend that's local to western Nebraska: Baldridge's Seasoning. After a generous coating of Baldridge's, the backstrap--usually elk but I also like antelope--is seared over the hot side of two-stage fire, then moved to cool side. I throw in a handful or two of hickory chips right on top of the coals and close the lid. Then I walk away and let the Weber work its magic. Oh, I might check on it once or twice, adding another handful of wood if I think it needs a little more smoke. But generally, I just let the cut roast an hour or so until the coals cook down to almost nothing. Then, after a brief rest, I slice it thin and serve with either roasted or hobo-style potatoes.