That's the majority of what I smoke, I hunt lots of Deer and Elk. Treat it just like you would beef (its obviously got a lower fat content so it won't become as tender), so for most roasts I smoke I'll pull them at 125 and rest them. Spice rubs I use brisket rubs generally. My venison is really mild so that goes well with the flavor.
This is quite a small cut, so it doesn't color much in the time it takes to get to 125, but the taste is incredible, and you can see its not bone dry. Now, I butcher myself, so I don't know if I would trust someone else's handling? I know there's no cross contamination and all of that so I don't mind the rarer side of these cuts