@Stang: Obviously won't work for you now but as far as foolproof "can't fata it up" I've been using a combo of sous vide/smoker.
Purists might scoff but the results are amazing and it's virtually impossible to screw up. I recently did a cut of moose that way. 72 hrs sous vide, chill, then a 1-2 hour smoke. Melt in your mouth tender.
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