Just did my first attempt. It actually turned out pretty good. The flavor is great, but the meat seems a touch dry. I couldn't find anything on Google, so I used the beef guides as a reference. I used leg muscles with the silver skin removed, so no overly large pieces. 4 days in the brine and about 7 hours in the cooker at 180. Any tips on how the meat consistency should be? Is the dry sensation normal for venison due to the lack of fat? I'll boil the next batch for comparison. My wife likes it, and she's not a venison fan, so progress has been made.