I had outstanding results when smoking it to pull temp, not slicing. I had a neighbor bring me a full bone in hind quarter and ask me to play with it, see what I could think of. Pretty simple actually. All I did was trim it up and remove the silver skin, inject it with Smoke on Wheels pork injection, rub with EVOO and some Simply Marvelous SS and Pecan and laid some bacon on top of it.
I put it in the Kamado Joe with some hickory and apple wood chunk at 225 for about two hours. Because it is a lean piece of meat, I decided to double foil wrap it at about 150 IT and threw in a Paulaner Salvator dark beer for good measure. Took it up to 201, which is when it was probe tender. Pulled and sauced with bbq sauce...outstanding flavor without the sauce, even better with it. Will be doing it this way for my next deer smoke next week for sure.
PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ