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 prior to 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 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 250°F until the internal meat probe hits 120°F for about 1 hour.

Then sear your meat on all sides for 1-2 minutes. 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. The final temperature should be about 130°F for medium rare.

Then rest for about 20 min. Then serve