Smoked at 225 degrees, and if I remember right, I pulled it out when the internal hit 150. Then wrapped in foil and a towel to let it rest and cook some more. Since it had a pork outer layer, I figured I was pretty close to the safe temps of the pork when the IT of the venison hit 150. To get the bacon crisp, when the IT was around 140, I jacked up the fire to 300 degrees. Crisped it up pretty nice. Even though this venison was cooked to a higher temp than I would had it been just the venison by itself, it still came out very very tender and extremely moist.