Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350 degrees F (176 degrees C). Add your favorite wood to the hot coals for smoke flavor.
To prepare the stuffing sauté Yellow Onion (1) and Baby Portobello Mushroom (8 ounce) over medium heat.
Add to Cream Cheese (8 ounce) and fold in Bacon Bits (1/4 cup) and Italian Flat-Leaf Parsley (1/2 cup).
Trim excess silver skin from Venison Backstrap (2) and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.
Season with Killer Hogs The A.P. Rub (2 tablespoon) and stuff with cream cheese mixture.
Wrap the outside with strips of Bacon (2 pound) and season with Killer Hogs BBQ Rub (2 tablespoon).
Place each backstrap on a wire cooling rack and set on the smoker.
Cook until internal temperature reaches 130 degrees F (54 degrees C) or your desired doneness. The bacon should be brown on the outside.
Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.