I don't know anything at all about venison the way it cooks. For your pork, I'd steady smoke up to an internal temp of 140-145 before you do any foiling. What type of cooker/smoker will you be using? Someone on here will be able to provide you with some pointers in that respect as all of them smoke a little bit different, especially since you will be smoking two different kinds of meat.
I'd recommend a temp around 220-225 especially in the beginning this should help with your smoke penetration. What I do after 145 is increase to about 235 degrees, wrap two thirds of the way through and then finish it off unwrapped for about 45 minutes to *170 before resting it tented under foil for at least 30 minutes prior to pulling maybe even in a small cooler up to an hour. For that cut of meat you probably want to keep the temp. steady at around 225 and probably just skip the foiling while cooking IMO. Plus, you can get a nice crunchy bark you can chop up to combine into the "mix". Time is one if not the most important considerations going low and slow. And, I'd recommend going on the light side with the smoke/wood used. Sometimes we can easily ruin a good piece of meat that way then you can increase the smoking wood amounts used with more experience.
There is an awesome finishing sauce on the forum courtesy of SoFlaQuer:
This is what I did the other night with a few minor adjustments.
1 C. Rice Vinegar
1 1/2 Tbsp. Dark Muscovado Sugar
1 tsp. Mignonette Pepper (Black Pepper, White Pepper, Coriander)
1 tsp. Cackalacky Spice Sauce
1 tsp. Aleppo Pepper Flakes
Heat vinegar on stove top in sauce pan under medium heat. Stir in sugar till dissolved, reduce to medium low. Add pepper and sauce. Remove from heat covered, cool and add to pork once pulled with a squirt bottle. I'd do this the evening before so that all the flavors meld together a little more. This is another area where less is more so, be careful to not add to much as this is more than you'll be needing for yours with too much vinegar added meat will turn to mush.
All the best, let us know how it all goes down and enjoy the football!
Edited by SmokerMark - 12/31/10 at 7:48am