My friend's dad has a 18-25 lb. hindquarter (bone-in), that he would like smoked. Having never worked with venison, I don't want to mess this up. I assume given that venison is pretty lean, I will have to brine/marinade it. Anyone have any favorites? Also, what temp should I take it to? I'm used to doing my beef/pork to 190, but don't know if venison can take that without drying out. Any help would be greatly appreciated.