Have you ever gotten out some nice elk roasts, brined them over night, slathered them with brown mustard and a rub made from salt, pepper, garlic powder, onion powder, paprika, and cumen, smoked them at a nice 225 - 250 until they reached an internal temp of 150, let them rest and sliced them open to reveal a nice pink hue througout, and then gone on to Smoking Meat Forums and realized you completely forgot to take pictures for a QView? I will say they were probably one of my best smokes so far though.
