Now to the Q view I placed the venison in the smoker about 1030 am central time. I have it set at 250 and using my new maverick ET-732 I am monitoring the smoker and meat. I sat the meat in the fridge overnight in an italian dressing marinade and then this morning got up and dried it off. I applied a simple rub using garlic, onion, salt, and pepper. I am using A-MAZE-N maple pellets with a small accent of some pecan little by little throughout the smoke.
Here is the before picture. I will take some more and let yall know how it turns out.