As posted in my review of the Tip Top Temp, I did a venison fillet in the BGE today, rather than doing it sous vide as I've done before. It's so easy to dry it out but the egg turned out a tender and moist result.
I rubbed it with Oakridge Venison & Game Bird rub and tied it up to try to get a more even result.
It's probably the best I've had and the rub and a bit of smoke certainly added a lot of flavour. There was still juice left in the foil after I rested it and that went back in after slicing. It's been vac sealed and refrigerated for a later meal.