It’s a dry brine process. I try to use cuts that are 2.5 inches thick or less. Back strap is the best. But if you have a bigger boneless roast you can probably cut it down, you’ll probably have to cut it anyway to fit in gallon zip locks. Not sure how tenderquick works on thicker cuts. You can see the size hunks I used this time in that photo. I put as many as will fit in each bag.
Cut your meat hunks so that they will fit in 1 gallon zip locks. Rinse and pat dry. Weigh your meat. You need 1TBS of tenderquick per pound of meat and one TBS brown sugar per pound. Try to get it as exact as you can. Make sure to get proper amount on each piece. Put in ziplocks and stick in the fridge for at least 8 days. This last batch I let sit 13 days. Flip the bags every other day or so. When brined take them out rinse well and let soak in water for half hour. Cut into thickest one and look for deep red color in the middle. That means it’s cured. Coat the meat with course black pepper. Some add coriander, I don’t.
Put the meat on a rack in the smoker. Fire it up to 150 and let the smoke roll, I prefer hickory. Let it smoke at 150 for a couple/three hours then bump it up 20 degrees, and keep bumping it up 10/20 degrees every couple hours take your time needs to cook slow. Try not to go over 190. When the meat internal hits l58-160 pull it. Stick it in the fridge on a plate uncovered for a couple days then slice away.
Sometimes it takes 10 hours to smoke sometimes shorter, or longer. Depends on the cut I suppose
Thanks it’s a little work but well worth the effort. Dry venison and also venison pastrami have become favorites of mine. 
