like the yankees call it tenderloins and southerners call it backstraps, as same goes as yankees call it venison,southerners call it deer meat. anyways I have done this a lot on the grill, but never smoked, on the to do list for sure.
X2. I think they're 2 entirely different cuts of meat. Both delicious, just come from slightly different areas of the deer. MY experience has been that the backstrap usually gets cut off and eaten when the deer is hung, a treat for the hunter if you will. In just about every deer camp I've been to, which isn't many by the way, the deer hanging in the cooler (or shed if it's cold enough outside) all have the backstraps removed. The tenderloins are usually aged with the rest of the meat and removed come butchering time.