Winemaster,
I'm just going to have to respectfully disagree with you on this one. Some cuts of meat do not pull as well as others. Of course pork butt is the best for pulling. But I made a damn nice lean pork sirloin roast that I browned, foiled at 165, cooked to 205, and pulled apart after foiling and seasoned. There was little to no fat and it was quite good. Its what I had to work with. I think venison cooking is like cooking very lean cuts of beef or pork. You just have to pull a few more tricks.
First you say pulling venison not your prefered method and then in another post you say you would love to try it. So I take it that you have not tried it, yet you are offering your advice. That's fine but you rip into the method pretty hard for someone that has not tried it. Whether it falls apart on its own or has to be pulled by hand or shredded with forks, it is all good if properly moistened/seasoned in my opinion. You might not share that opinion but I would appreciate if you would back off a little on the snarkiness.
That being said, I find that each venison roast has its own personality, no different than other forms of meat. Some are stay tough longer, some give up easy. I have found if i get around 200-210 that I can get most venison roasts pulled apart. Then I like to add seasoned broth back into it to add some additional moisture to the meat.
As far as the north versus south Minnesota deer debate, I actually hunt 20 miles from Ontario weekend 1 and 20 miles from Iowa weekend 2. For those not from Minnesota we have a pretty clear line between deep northern forest deer and deer that get there fill of corn and soybeans in the south. I am eating a Southwestern MN doe this year that is fantastic! I also have had a forkhorn from the North Country that was very good and would consider her equal. The worst deer I have had all were run hard on drives, from both North and South. All in all, my favorite deer were all harvested when they had no idea that I was there. I think chased/wounded deer can get off flavors. I have shot over 30 deer and really enjoy the meat. Also had the chance years back to shoot a Minnesota bull moose. It dressed out at 1200 lbs. and was some of the best meat I have ever enjoyed.
I'd like to think that I know my way around fixing venison through trial and error and getting feedback from many folks about what they think after trying it.