One of the guys I have working for me shot a smaller doe and donated it to the shop for shop food....
So I did a whole hind quarter... turned out absolutely AMAZING!!!!!!
I started by trimming it really good eliminated as much silver and fat as possible while keeping it together...
I stuffed garlic cloves all over it on both sides(probably 8-10 cloves)
Then I injected it with beef onion lipton soup mix....
Rubbed it down with a bbq rub and.......
Drumroll....WRAPPED IT IN BACON!!! I let it hang in cooler for 2 days to take in flavors, then I
Smoked it overnight at 160 for about 12 hrs..
I let it rest for 3 hrs and then sliced it off the bone.. the internal temp when I pulled it was 125°..
I put it in foil pan and then added lupton beef onion soup
I covered it with foil and cooked for 2 more hours on the grill with indirect heat with grill at 200°
Final product
It fed 10 of us with nothing left but the soup it was cooked in