So I took out what I thought was 3lbs of venison sausage to add on to a smoke tomorrow. It turns out it was a 3 lbs hunk of back leg. I am still planning to add it on to my smoke. But how should I prep it? Should I coat it in Olive oil and herbs, BBQ rub or something else? Any other advis welcome. I am going to shoot for an IT of 145ish.