Will- I have always wanted to try the bacon wrapped recipe you referenced but usually just go back to my old standard of slicing/frying my deer loins over a stove in butter and a little garlic.. I have used an Italian dressing/pepper/BBQ sauce marinade when I have grilled my back-straps. Will probably use this same marinade if I do ever smoke a loin. Hopefully someone else will reply but please update us on your experience if you do try smoking a venison loin.
