Rubbed with, brown sugar, kosher salt, pepper, cayenne, and little garlic powder.
Smoked with mesquite @ 275 for 2 hours till temp reached 140.
Looks tasty, I'm about to try my first quarter this weekend. Did you brine the shoulder prior to cooking? If so what did you use. If not, what would be a good brine recipe for venison? I'm thinking it'll help keep it moist....
Well I got side tracked this weekend and didn't get to smoke the hind quarter so I'm going to try again Friday or Saturday. I'll give the brine a try and let you know what I think. Good thing about hind quarters is they come in pairs!! So if I screw it up there's always next time.....:) Thanks for the recipe, I'll post a pic when its done. Onions and carrots you had with yours looks like a fine idea too.