I was given this roast and was not sure how to proceed. I have done backstrap before, but wanted to smoke this roast. After reading a few post.......I decided on Mojo....what else After a night in the fridge I cut slits in the roast and stuff some bacon slices along with some minced garlic....didn't have any cloves. Also a few strips across the top. Also planned on some Chicken thighs.....just in case. Sprinkled with Memphis Rub. Started the roast first. Wasn't really sure how long to do it, but target temp was 137Âº. Wood choice was hickory. Chicken was done, atleast for the smoking part in a bit over 2 hours. From here to the hot gasser for crisping up the skin. About 10 to 15 minutes on the grill and I have them the way the wife likes them........DONE !!! Around 2 1/2 hours the roast came off and was wrapped in foil and placed in cooler. On the rare side, just like I like venison to be. Nice flavor and the wife was very happy with it. A little of Jeff's sauce for some dippin and dinner is on.