Per Cowgirl's recipe I smoked my first venison pastrami and I gotta say it's a winner! Thanks Cowgirl! I don't have any pics til after the process cuz I left my camera in my friend's truck. Took a 5 lbs venison roast and let it cure for 5-6 days in the fridge, then soaked in water for 2 hours, rub with more seasonings and into the smoker. Bring the meat to 155 degrees and place in foil with a little beef broth for another half hour. The end result: Very good flavor, tender and moist. Sliced and ready for sandwiches.