Suggestions on how to smoke rear 1/4 Venison

somebody chime in here! i've had them, and thier good. don't know of any method. have two deer hanging now and always looking for smokey ways. summer sausage going in soon. there werent any graemlins with antlers.

Smoked 4 quarters this past weekend for customers.(2 front and 2 rear). First be sure you get as much of the membrane off the meat as possible-if not the rub will not "take" to the meat. Any good beef rub works well. Rub them and let them "cure" with the rub on for up to 12 hours. At 225 they should hit about medium-med-rarish at about 4 hours. 5 hours and they should be pretty much medium all the way through. Deer is a tender but lean meat and will cook pretty quick.
Hope this helps!
Zeb

Thanks guys
Zeb, I'll give it a try tomorrow starting around 6:00am. I hope the venison will be done for supper.
Thanks again.