Decided to take out a venison roast from a Whitetail doe I got this past fall. I covered it with "Saltgrass 7 Steak Spice" and then wrapped in Saran Wrap and let sit in the fridge for a few hours. After sitting I fired up the pellet smoker with some apple pellets and smoked it at 225 until it reached an internal temp of 130 degrees. I then pulled it and covered with foil and let it sit while I caramelized some onions. Then sliced the venison thin and piled it on a roll. Topped with caramelized onions and a slice of provolone. Stuck under broiler until melted and toasty. Topped with some horseradish sauce and dug in. It was moist and mouth watering. Will be doing this again with other roasts in the freezer.