Venison is excellent when slow smoked with
BBQ sauce. On many occasions, I have taken an entire ham, seasoned it
with my favorite dry seasonings, and smoked it, uncovered, for a couple
hours. Then, place it in a foil pan, douse it well with BBQ sauce,
place a few bay leaves on top, cover the top with bacon strips, then
wrap in foil. Put it in your SmokinTex for 12 to 14 hours at
200 degrees. The meat will fall off the bone and you will have some
great tasting venison for BBQ sandwiches, etc. Good luck!