I just smoked a deer hind quarter. It turned out great. I seasoned it with rib rub, covered the top with a pound of bacon, then smoked it with 4 oz. of hickory on 200 degres for about 4 1/2 hours pull it out, removed the bacon covered the top with bbq sauce rapd it with foil so it had a air gap at the top. Cooked it for another 2 3/4 hours at 250 degrees. Pull it out of the smoker with an internal temp of 145 let it sit for 20 minutes. Cut it up, man was it juice and flavorful.