I have a 3-5 pound venison roast in the fridge that is just about thawed and I am desperately trying to nail down a cooking method for the weekend. I'm not terribly familiar with venison cuts so unfortunately I'm not sure what type of roast I am dealing with. My thoughts are to get it into a brine this afternoon, rub tomorrow, and roast it on a Holland Grill. Anyone have any thoughts or experience? My concern, of course, is that the cut is very lean and that it will dry out.