Whole Venison Hind Quarter

[newsmoker1985]

I plan on smoking a whole venison hind quarter on the bone in my electric smoker this Saturday. I'm asking for any tips/suggestions for doing this. I planned on soaking it in buttermilk for at least 24 hours, using a dry rub, then covering it in bacon. I was thinking of smoking it at 225 until it reaches an internal temp of 150. Any tips, suggestions, or recipes regarding rubs, brines, or temp are greatly appreciated. Thanks.

 

[confederateknowhow]

I always brined mine in a simple salt brine when I have done them in the past. Always came out like roast beef in my opinion. Wish I had more time for hunting these days.