|Smoked Grouse and Venison Loin|
The venison loin was rolled in Penzey's Venison Spice, left to sit for an hour under refrigeration, then rolled in turbinado sugar before smoking. I pulled it at 130f, covered it in foil and a heavy towel on the counter for 20 minutes to finish cooking.
Results: both moist, tender, and neither were gamey. Success!!