The strange looking object below is a venison neck roast that I've had in the freezer since November. Wanted to do something different with it besides treating it like a pot roast. Put a nice rub on it and then did the crisscross bacon overlay. I also added a slab of fat from a pork loin I trimmed that will become Canadian bacon next weekend. I don't have a ton of faith that this will be a successful effort. This is a tough, dry cut of meat but I hoping the bacon and pork fat will work some magic. Smoking it at 225o and mopping with finishing sause every hour. We'll see! Threw in some polish sausage also for red beans are rice later this week.