Prepare the venison meat. Slice off any silver skin. Silverskin is the white connective tissue layer on the outside of many cuts of meat.

Cut the inedible membrane away before marinating to allow for full penetration of flavors and to prevent the meat from curling when cooked.

Whisk together the brine ingredients. Place venison in brine overnight for about 8-12 hours. Strain then pat dry.

Apply your meat rub. You can use a thin layer of yellow mustard to help bind the spices to your meat.

Smoke at 250F until the internal meat probe hits 120F. About 1 hour.

Then sear your meat on all sides for 1-2 minutes. Do this on your smoker. Open up the flame cover on your Pitboss navigator to get a nice sear. (Try not to overcook your meat at this stage as it's easy to do)

If your smoker can't reach high enough temperatures to sear the meat, then complete this step in your kitchen with a frying pan.

Then rest for about 20 min. The final temp should be about 130F for medium rare.

Then enjoy with a glass of Californian red and your favorite sides.