Need some experience here. I can smoke a deer tenderloin that would make your tongue slap your forehead but have never tried any other parts like a ham or roast on the smoker. I have a little bit of deer left form last year I need to cook and make room for this year.

So what do you think of slow smoking a deer ham? I would think dryness would be the first concern. What about brining it first? A good rub and cook it like a Boston Butt (which is fattier).

Thoughts?