Need to pick your brains.
I have a haunch of venison coming in a week or so and I`m not sure what to do with it. I have a good spicy roast recipe which does involve a brine of sorts for about 10 days and the usual game cooking books all say that the joint needs to be hung/marinaded for a week to 10 days, so that`s cool.
I`d like to hot smoke it at a low temp for 5-6 hours (maybe), but any ideas for a rub, a marinade, some timings and temps etc?
Some ideas would be gratefully accepted.