Mix all the spices together in a resealable bag.

Drop the venison backstrap into the bag and shake around to ensure evenly coated.

Let sit at room temperature for an hour while you heat the smoker.

Using Hickory Wood Pellets (or your favorite pellets) heat to 200°F.

After 1 hour of the backstrap coming to room temperature lay out on the grill of the smoker, insert a temperature probe and close the cover.

Smoke for about 1 hour 15 minutes (or so), until the probe of your thermometer reads 125°F.

Remove from the smoker and place a foil tent over the top while you move onto the next step.

Either bring the smoker/grill up to super high heat, or use a grill pan for the next step. As high heat as you can get it.

Place the backstrap onto the grill (or grill pan) for about 1 minute, just to get a good char on the outside.

One minute each side like that, then remove and allow the backstrap to sit under the tent again for another 15 minutes to rest.

Slice and serve.