Hmmm. I think that if you smoke it to 145-160F then you may have a better cut of meat.
USDA says 160F is what wild game Internal Temperature (IT) should be, though I've heard people say that rare to med-rare for venison is the only way to go. I try to grill to a medium rare to barely medium temp when I make Venison Fajitas out of the top and/or bottom round roasts (both from the back leg).
If you go for pulled pork 205F or higher IT, I fear it may be dry. There is little to no fat on deer or in those muscles. There will be some connective tissue in those roasts but not much.
If you smoke/braise like yankee2bbq does in the original post of this thread then I think you will have no problem.
I guess the question is what are you looking to get out of this smoke? (pulled meat like pork butt, sliced like brisket, ham like cured holiday pork hams, Prime Rib-like roast, etc, etc. etc.???)