Slice those backstraps about 1 inch thick and butterfly them, put three japeleno slices in the middle, wrap strip of bacon around edge,( like filet mignon) secure with toothpick, sprinkle with Cavanders Greek Seasoning and cook over a direct heat fire in your cooker. Add wood of your choice for smoke.
I usually let those dudes cook until bacon is crisp, but only to medium rare.
I do some similar things, when I feel like grilling speed goat.
Sometimes, I'll just wrap 1" cubes in bacon.
Other times, I might butterfly larger cuts and stuff them with Feta cheese, before wrapping.
Both work quite nicely with bacon-wrapped pickles, and/or grilled olive oil-tossed asparagus (with a little salt and fresh ground pepper).