I am from Texas, love smoked meat, have a small ranch with foundation quarter horses and angus cattle. Recently purchased an electric Master built, have an off set drum styler ok. But have actually cooked some awesome ribs and brisket on an old regular grill with wood! I wish I had found your post before I put my venison blackstrap on tonight! Y'all are right do NOT go over 140! I put it on for 4 hours at 225 and found your sight so I pulled it off an hour prior, but it had cooked to 155 ugh!!! Flavor was great! Wrapped in bacon a little kosher salt and pepper. Does anyone know what to do with medium well venison???