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I don't have a brine to help you with,but I will say jut slice it and fry it.
smoking venison is always been tooooooooo drrrrrrrry for me.I have tried it myslef and have tried to eat some other people have smoked and can't eat it.
I have tried soaking and wraping in bacon,injecting marinades and it is still dry.maybe I'm just doing it wrong,I don't know.<img src=icon_smile_question.gif border=0 align=middle><img src=icon_smile_question.gif border=0 align=middle><img src=icon_smile_question.gif border=0 align=middle><img src=icon_smile_question.gif border=0 align=middle>

I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.

Brian,
You might try this for smoke flavored Venison on the Grille.

I use a Weber charcoal grille(dome). Soak your favorite smoke chips OVERNIGHT. Put small aluminum pan of water in center of grille,place coals around pan and light em up. Pan of water keeps meat moist. You may also add your favorite seasoning to water.

If grilling Venison steak,chops,or burgers throw on your smoke chips after coals are good and hot. Put lid on grille for 2-3 minutes,let the smoke build up and then put on meat. Put lid back on between meat flips. In the end you' ll have a very moist meat,not to mention that good old smoke flavor. This is also great way to smoke a Venison roast.

This will all work on gas grille less the pan of water. The gas burners would melt the light weight aluminum pan. IMO nothing like a Weber charcoal grille.

My friend makes deer ham out of hind quarters and smokes it. Man they are awesome. I wish I knew his secret, but I think he marinates them in a 10gal bucket, and injects them, and smokes them for awhile.

Here ya go Brian!

Smoked venison hindquarter - Sent in by Brian Bramlett - Starr, SC

1-venison hindquarter
2-large onions
1lb. smoked bacon
salt and pepper
Lawerys seasoning
1-bottle Italian salad dressing

Season the venison hindquarter very good, layer sliced onion all over the venison hindquarter and lay bacon slices all over the venison hindquarter. Pour salad dressing on the venison hindquarter and cover with tin foil. Smoke in the smoker or place on the grill until done.

Thats the fast version. Heres a link for a brine recipe and smoking directions.
http://www.wvtrophyhunters.com/smoked_venison.htm

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I use an electric smoker. Place a couple of cups of hickory chips or chunks around the element.(Make sure you soak the chips 30 minutes in water beforehand.) fill water pan with apple cider. place bacon strips over entire ham. Cook to about 150
degrees or medium rare. (usually about 5 hours on my smoker.)
YOu can even throw a charcoal bricket or two on the element to add some grilled taste.