Hey there just got done eating my first smoked venison roast and thought it went all right by my standards, which are pretty low considering I've never had smoked roast before. I first trimmed the majority of the fat off the roast and then put it in a water, apple cider vinegar, sugar, and tobasco marinade for 48hrs. After taking it out I put a thin coat of mustard on it and followed with Jeff's Rub, which is AWESOME I might add!! I put it in the smoker on 225 and cooked it till the internal temp was 170. It turned out nice and spicy just like I like it but may have been a little much for others with combining the rub and the tobasco in the marinade. It was a lot more tender than I thought it was going to be and only used a fork to cut it and eat it after the initial slicing. Here are some pics. Any tips would be greatly appreciated!! Sorry for some of the pics but had to use the phone until the wife got home to show me where she hid the camera..... In plain sight!!