I tried this last yr & everyone that has eaten it, hasn't been able to get enough.
[ul][*]Whole cut of venison, preferably a roast section from the rump.[*]Marinade in Jack Daniel's or McCormick marinades, but subsitute red wine for water. Marinade anywhere from 3-7 days.[*]Take out of marinade, discard the marinade,season w/garlic powder, season salt, cajun seasoning, onion powder. Spray w/a light coating of pan spray on the side facing up.[*]Use anytype of fruit wood to smoke with. Place smoke chips in aluminum foil packet,w/ a smallhole placed in the middle of the packet, place on grill. When it starts to smoke put the roast,w/the pan spray coating downon the grill. MED LOW heat. Cook until med-rare. Turn the meat twice per side, alternating directions.[*]I usually serve it on 6" sandwich buns grilled w/butter & garlic. Put a slice of peperjack cheese on it & some Heinz 57 steak sauce. MMM good![/ul]

That sounds good. I have never smoke anything my self but I also have my two hind quarters smoke by a local butcher shop. $12.00 for both. After I get them back I use toothpicks and wrap them in bacon. I put it on a rotisserie over the grill and leave it until the bacon burns. I have had many people say that they cant believe this is deer meat and its the best they've ever had.
Im even amazed at how they turn out smoked. The consistency taste and everything is changed and it is awesome.

sounds good.

mmmmmmmmmmmmm tasty you got me druleing