I had a pair of venison loins that I had no room for in my brine that I am doing 2 large hams in . I had already injected them with brine so I just hung them in the unheated section of my shop overnight [38 F] The next morning I went out to clean the butcher area and decided to throw then in the smoker. Smoked for about 5 hours to 160 and took them out and wraped in foil and put in a igloo cooler. A friend stoped by and we got into the beer and it was several hours before I got to take them to the house. The Mrs. and I unwraped them and the were so tender I decided to pull them like pork. I remembered SoFlaQuer's finishing sauce in the pork section and whiped it up. This was without a doubt the best venison I have ever had . Sent the wife to town today so we could make some coleslaw to put the sandwiches. Just thought I would share this here and say thanks to all that post the great info.