I brine the whole quarter for about a week then I smoke it with a heavy smoke for 2-3 hrs and at a temp of 200 until I get an internal of 160 usually about 6-8 hrs. Venison doesn't have the fat that pork does so it needs to be soaked in brine first.
My brine is 1 cup pickling salt. 1 cup brown sugar
1 Tbs prauge powder, 20 cups water.