Mack, I have, but it's been a while. We usually cut them into pork chops and grill them. When I smoked a whole one it was injected with a garlic butter creole marinate. I don't remember, but I think I smoked it to 185 and then served it sliced. They are so lean you have to be careful not to over cook and dry them out. Maybe wrapping them in bacon would help too.