MES 30" Digital Gen1 w/ AMNPS, Hickory Pellets My favorite marinade for venison: 1/3 Apple Cider Vinegar 2/3 Cheap Bourbon (why waste the good stuff?) I pour so that the vinegar/bourbon is just below the level of the meat. Liberally sprinkle with your favorite BBQ seasoning, to your liking. I used Texas Brothers BBQ. Flip meat over. Sprinkle with more of the same. Then coat with your favorite Honey BBQ sauce. The brown sugar sauces are great. Dried minced onions were a good addition. Marinade for approx. 24 hours in the fridge (cover with wrap), turning occasionally to keep it moist. MES set at 220*F. I smoked mine for approximately 1 1/2 hours until the meat hit 156*F. If I would do it again (and because the venison was only 1/2" thick) I would probably only take it up to 145-150*F max. The thicker venison steaks were cooked to medium, but the thinner ones were well done. We were pleased as the venison had very little "gamey" taste to it (if any) and the wife was impressed. Leftovers went in the freezer and the 2 dogs also got their "treat".