Nice, Andy. Muzzle down sling mount for rainy days?

Would highly recommend brined venison roast (remove silver skin). 1 part kosher salt : 2 parts brown sugar (start at 1/8C : 1/4C) with just enough H2O to cover the meat with the air burbed out of a 1 gallon ZipLoc bag for 2 hours. Flop bag occasionally. Let roast air dry at room temp, EVO oil/rub to taste (go light on the salt), sear the outside in a smoking skillet, and toss in the oven at 250F on a rack until the thermometer tickles 130F. Tent and let rest for 20 minutes. Slice thinly across the grain. Mmmmmmm.....