I have a venison round roast and hart being cured. Plan to put a pastrami rub on them this weekend and smoke. Did one last year and took off smoker at 138 IT. Looked beutiful medium rare but sliced thin because was not tender like beef would be. Do you think there would be any benefit in wrapping in foil after couple hours of smoking and run IT of venison higher. Was thinking there is not the collagen in venison and might not help tenderness of roast.