I like to make a wet rub out of fresh herbs such as thyme and oregano, with a little fresh garlic, olive oill, salt, and pepper. Take some skwers and poke the roast all over, rube the paste in, wrap tightly in saran wrap and fridge over night. Next day, slice and apple thin (less than an 1/8th inch) and put all over the roast and hold in place with tooth picks. Smoker the venison around 325* or so until it hit's 145* to 150* and serve.
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