I'm not Pro-line , but here's what I do . I cook/smoke the meat at 200-250 for the length of time required to get it to reach the proper internal temp . I use either chips or pellets depending on what I'm smoking and what flavor I want . The pellets get wrapped up into 1/2 cup "chubs" in aluminum foil with a small hole or two poked in it with a toothpick . Each chub will release smoke for about 1 hour and are added as need to achieve the desired degree of smoke flavor . Chips get soaked for 1/2 to 1 hour and then get chubbed as well , pellets don't require soaking . I leave the damper nearly closed throughout the process to reduce smoke and heat loss and keep an eye on the cooking time , I don't peek except to add a chub when needed .

The rest is pretty much personal taste in ingredients , I love injectable marinades . You can also inject fruit juices , soft drinks , milk , butter , and almost any other flavored liquid . My fave store bought is Tony Chachere's Creole Butter , you can pump that stuff into an old boot and make it tasty . Dry spices can also be liquified and injected , but watch how much you use since the more pungent ones like nutmeg and ginger can drown out the meat's natural taste .
I sometimes use La Choy sweet and sour sauce or hoisin sauce for a glaze , other times I'll glaze the meat with ordinary fruit preserves such as apricot . Here's the recipe for the Christmas ham I made this year:
1 Fischer's Quik cut ham (8 lbs)
1 stick sweet(unsalted)butter , melted
1/2 cup Kikkoman's Garlic Teryaki Marinade
1 cup water
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1/2 tsp ginger
Marinate the ham in the fridge overnight in a plastic bag , no need to rotate or baste . Liquify the dry ingredients with the water , add the wet ingredients , blend well and inject once every inch . The ham was baked covered for 2 hours at 300 degrees since it is a precooked ham and all that was needed was to bring the injected items to their steam point to infuse the meat . The ham was glazed with sweet and sour duck sauce 1/2 hour before completion .

Thanks Kevin.

I found this for anyone interested.

http://www.wvtrophyhunters.com/smoked_venison.htm

I never could understand why someone would want to cover up the great taste of deer. If cooked properly no marinate is ever needed just like any other domestic meat. If the the meat is not tender just slow cook it.

I got a brinkman two grill smoker for Christmas and i will be trying these recipes..i have smoked about everything but never used venison but will now thanks guys..