Boneless venison roast, injected with evoo and Italian dressing, marinated in same overnight, Jeff's rub, butcher twine. Bradley smoker with pecan smoke at 200 to internal of 130. Removed and turned heat up to high in the Bradley, and glazed with 2 jars of Smucker's pecan sundae sauce which was run through the blender until a paste was made, then whole pecan halves stuck all over it. Back in smoker to internal of 140. Nothing left but smiles.