OK... so here is the weekend plan. I am smoking two chuckies and a pack of chicken leg quarters for me and my family. Smoker will be running at 225° with hickory. My soon to be brother-in-law has asked me to toss some venison (might be elk... not sure) that he has on as well. He will not be there, and I don't want to ruin his meat. I do know venison is very lean and I don't want to overcook it. I am not even sure what cuts he gave me, all wrapped in white paper - looks like some steaks maby and a very small roast? My thought was to rub them with some EVOO and a pepper, herb, roasted garlic spice rub I have. Then smoking them till the internal temp hits 140-145, pull wrap in foil, and place in cooler to rest for an hour. Then vacuum bag them. Any pointers, tips, advice.... snide remarks?