Venison can be smoked the same as beef , and with any rub or sauce you would normally use for beef or pork . One caution , since venison is very lean compared to beef or pork "wet" smoking is reccomended , and I like to inject the meat with creole butter before I put it in to keep the meat from drying out . I use a dry rub on the outside , or Carolina Treet BBQ cooking sauce . You can find Carolina Treet here:
Carolina Treet
or at your grocery store if they have it . Keep the temp low , about 200-250 degrees , smoke/cook until done by weight . You can consult the meat section of most cookbooks for cooking time , or cook to an internal temp of 170-180 degrees .