Yesterday afternoon I did my first venison smoke (pictures to follow in separate post). The meat was fantastic. I smoked up (2) backstraps that were about 1'-0" long each. We only ate (1) so I left the second wrapped in foil and put it back in the fridge. I'm looking for suggestions on the best way to re-heat the meat without drying it out. Based on how I prepared it, I don't anticipate it drying out but still wondering how best to warm it back up (oven, back to the smoker, microwave, crockpot...?) The meat was injected with a garlic/onion powder butter, rubbed with some sage, chili powder, cayenne pepper and then wrapped in bacon. When I pulled it out of the smoker I wrapped it in foil. It is still wrapped in bacon and is now in the fridge.