If you don't cook the brisket long enough, it will be dry and tough. It has to cook until the connective tissue breaks down (melts) helping the meat to become moist and tender, right? So, can the same be done with venison? And if so, which cut of meat should be used? If it can't be cooked this way, what is a good cut and smoking method for a flavorful, tender and moist result? Also, I have some deer tenderloin in the freezer, what is the best way to smoke that? Or, should I grill it?