Well here I go again I am smoking a deer steak the way I smoke my briskets. Prep clean everything off the steaks fat etc. soak in water till bloods gone. Then your ready to season for 72 hrs no salt products . I use garlic, onion, Paprika, raw honey, and olive oil Inject with pineapple juice natural is the best. Brisket I would inject before sticking it in smoker but not this stuff. After 72 hrs is up season your meat with your favorite seasoning. Stick a beef fat cap from a brisket on top with toothpicks and your ready to go After this you want to save your soaking mixture it's going back on top of the meat at 140 and wrap it in foil then you keep it after cooking for BBQ sauce. I'm smoking it at 220 then after it hits 140 after wrapping in foil I will cook it around 189 and let it go till it reaches 189 till tender. Then stick it in a ice chest for 2 hrs then cut and serve.