Okay here is what I did.
Brined it in this:
1 Cup of light brown sugar
1 Cup of Kosher salt
1 Cup of burgundy (substituted 1/2 grape juice 1/2 white vinegar)
1 Tablespoon Worcestershire sauce
2 teaspoons fresh crushed black pepper
1 teaspoon of dry marjoram leaves
1 teaspoon of chili powder
Mix all until salt and sugar dissolved ( I put it in a saucepan and heated it up then put it into the fridge until cool ). Put roasts in ziplock bag with brine and soak for 12 hours in fridge, rotate it a few times. Drain and air dry for a couple of hours. Slather with regular mustard, dust with rub and wrap 3-4 slices of bacon toothpicks will help keep the bacon in place. Into the Smoker at 225 degrees ( hickory chunks ) Smoke for 2 hours until 145 degrees internal temp reached. Pull from smoker wrap in foil let sit for an hour. Removed the bacon ( not cooked all the way ) slice thin and serve.
We had this with sauteed mushrooms and spinach , along with mac and cheese. IT WAS FANTASTIC!! Best deer roast I ever ate.
Even better next day for football game ( Skin's lost a heartbreaker to the Pats). Put the slices on a Kaiser roll with mustard.....heaven. Sorry no pictures my daughter took the camera to her boyfriends.
Thanks to everyone here for the help it was great.