My buddy just threw me a venison roast which I plan to obviously smoke. So I dug around on here and saw lots of conflicting advice. I saw cooking temps as low as 180 and as High as 280. Another problem I have is that the roast is wide, long and thin, like a slab of pork spare ribs. Originally, I planned to cook it at 180-200 for 4 hours until it reached 135. But now Im conflicted that it would dry out in that time, and I should go at 220 for more like 2 hours then wrap it up in foil and drop the temp a little until it hits 135. What do you guys think? Ive never smoked game before, but I've grilled it and once it gets over done it's just leather.