Deboned a venison rear thigh and brined it for ~36h in 1c brown sugar, 1 pint maple syrup (from my trees this past spring), 2c kosher salt, and 2 tbsp each of onion powder, garlic powder, and cayenne.
Rolled green onion, basil, Italian parsley, and oregano in middle. Trussed it up w/ butcher twine. Bacon weave over top.
Into my #2 at 225 over some leftover pecan chips and a small chunk of maple. Put Cabernet in the stream bath.
Got to IT of 135 just under 3.5h. Rested with a carry-over to 145 IT.
Pics below.