A friend of mine brought me over a variety of venison cuts to smoke for our poker game tomorrow night. There is a hind quarter (bone in) and a hind quarter (deboned), as well as some tenderloins and a front shoulder. Does anyone have any idea how to cook any of these? Which should I do first? How long? To what temp? I have never done venison before and don't want to mess ths up, it looks like some good meat. Thanks for any asistance!