Smoked venison shoulder with homemade creamy roasted poblano sauce, onions, cilantro, cotija cheese, roasted Fresno chiles, served on blue corn tortillas.

Yum, how’d you do it!?

I marinated it like I would do fajitas:
1 little can of pineapple juice, then did equal parts soy sauce and water. I let it marinate for 24 hours.
Seasoned it like I would fajitas before putting on the smoker, put it on about at 200 degrees, I didn't want to dry out, this was my first time making this so I was a little worried about it cooking through.
After 2 hours of smoke I put it in a foil pan with 2 beers, onion, garlic and poblano pepper, then covered it. I put it in the oven to finish at 27 for 3ish hours.

Would , looks delicious

Looks good and tender. how'd it taste?

Pretty darn good, and it wasn't remotely dry or anything.

Looks really good. Are the blue tortillas a specialty item somewhere? I have never seen them in any of my stores with all the other tortillas

Only place I have ever seen them on the shelf is HEB, and those are the ones you have to cook your self.

That looks fantastic, all of it