Pulled some backstrap medallions out of the freezer last night and thawed for today. Wrapped in thick cut hickory bacon. Seasoned with Montreal and cut a slit and put a few jalapeƱos in the middle and sealed up with toothpicks. Cooked on the grill til pink with just a hint of blood. Outstanding!
Don't worry... I followed the smell.... I just knew you would have posted pictures of said Briskets....