Ben and I have decided to christen the new smoker this weekend by doing a couple of deer roasts. Normaly we soak a deer roast in a couple of changes of water to get all the blood out and help with any gamey taste (though when your eating these corn fed MO deer there's hardly any gamey taste anyway). So my question is has anyone ever brined venison? I figure as long as were soaking them anyway why not do a brine on the last change of water and help keep the meat extra juicy. Any advice will be appreciated.