Venison Weber Roast

The father in law got me some venison (so not my kill, but...)

So, salt & pepper and sit in Worcestershire sauce, brandy, thyme, water.
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Indirect heat on weber: (the flame is some mesquite)

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Hit it with loads of smoke for the first 5 minutes. Seals the outside, stops the juice escaping.

45 minutes after:

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One of the most amazing bits of meat I've ever tasted.

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Is that the knuckle off the Hind quarters?

Don't know sorry mate, the FIL did the butchering and I'm no expert on cuts. Just bloody nice.